Fettuccine with Vegetables and Scallops
Serves 6

12 oz. Fettuccine, uncooked
2 tbsp. olive or vegetable oil
2 stalks celery, julienned
1 red bell pepper, julienned
2 carrots, julienned
3 green onions, julienned
1 pound raw ocean scallops or bay scallops
1/2 cup fresh orange juice
Red pepper flakes to taste
1 tsp. grated orange zest
3/4 cup grated Romano cheese
Parsley for garnish

Cook pasta according to package directions; drain. Heat oil in large skillet; add celery, peppers, carrots and green onions.

Cook, tossing until crisp but tender. Slice scallops in thirds (bay scallops can be used whole). Add to vegetables and toss until opaque, about 1 to 2 minutes. Add orange juice, pepper flakes and orange zest.

Cook 2 more minutes; pour over cooked pasta. Toss with cheese. Garnish with parsley.