Ingredients
2
cups water
1
dried Anaheim chile or 1 tablespoon canned chopped green chilies
2
tablespoons margarine, butter or spread
1/4
cup sliced green onions (3 medium)
2
tablespoons lime juice
2
pounds sea scallops
2
cups cubed fresh pineapple
1
cup Chinese pea pod halves (3 ounces)
3
cups hot cooked fettuccine
Preparation
Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.
