Scallops Fettucini

• 1/4 lb. oleo
• 1 medium onion, chopped
• 6 large toes garlic, diced
• 12 oz. mushrooms, sliced
• 1/2 c. flour
• 2 c. milk
• 1 lb./pt. scallops, cleaned and drained
• 1 Tbsp. parsley flakes
• 1 to 2 tsp. curry powder
• salt and freshly ground pepper to taste
• dash of cayenne pepper (if desired)
• spinach fettucini
• Romano or Parmesan cheese

1. Saute in a deep skillet, preferably Teflon-coated, first 4 ingredients.
2. When the vegetables are al dente, make a white sauce with the oleo in the skillet:
3. add flour, stir and heat until bubbly.
4. Let cool a little, then remove from heat and add all at once, milk.
5. Stir well over low heat and add scallops, parsley, curry powder, salt, pepper and cayenne pepper.
6. Heat slowly and stir until sauce thickens and scallops are done.
7. Meanwhile, boil spinach fettucini as directed on package.
8. Serve sauce over the pasta.
9. Top with grated Romano or Parmesan cheese.
10. Accompany with tossed salad, garlic bread and white wine.
11. Serves 4.

oleo, onion, toes garlic, mushrooms, flour, milk, parsley flakes, curry powder, salt, cayenne pepper, fettucini, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480002 (may not work)