8 oz. uncooked fettuccine
1 tbsp. olive oil
2 stalks celery, cut into strips
2 carrots, cut into strips
3 green onions, cut into strips
1/2 red bell pepper, cut into strips
1 lb. raw scallops, cut into 1/4" pieces
1/2 c. dry white wine
3/4 c. grated Romano cheese
Minced parsley

Cook pasta according to package directions. Drain and keep warm until sauce is finished. Meanwhile, heat olive oil in a large non-stick skillet. Add vegetables and stir fry until crisp but tender (about 10 minutes).

Add scallops and toss until opaque and lightly browned, about 2 minutes. Add wine and cook 1 minute. Pour over drained pasta. Add cheese and toss well. Garnish with minced parsley. Serve at once.