Fettuccine with Vegetables and Scallops

Fettuccine with Vegetables and Scallops
Makes 6 servings

Ingredients:
12 ounces fettuccine, uncooked
2 tablespoons olive or vegetable oil
2 stalks celery, julienned
1 red bell pepper, julienned
3 carrots, julienned
3 green onions, julienned
1 pound raw scallops
1/2 cup fresh orange juice
Red pepper flakes to taste
1 teaspoon grated orange zest
3/4 cup grated Romano cheese
Parsley to garnish

Directions:
1. Cook pasta according to package directions. Drain.
2. Heat oil in large skillet; add celery, peppers, carrots and green onions.
3. Cook, tossing until crisp but tender.
4. Slice scallops in thirds (bay scallops can be used whole).
5. Add to vegetables and toss until opaque, about 1 to 2 minutes.
6. Add orange juice, pepper flakes and orange zest.
7. Cook 2 more minutes: pour over cooked pasta.
8. Toss with cheese.
9. Garnish with parsley.