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Pasta primavera with scallops
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Fish, Pastas & Noodles, Scallops, Seafood, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | PHILLY.INQUIRER | | 12
| oz | WHOLE WHEAT SPAGHETTI | | 2
| cup | BROCOLI | | 1/2
| | LARGE ONION CHOPPED | | 1
| tsp | TAMARI OR SOY SAUCE | | 1/2
| cup | CHICKEN STOCK | | 1
| dash | CAYENNE PEPPER | | 1/2
| cup | SLICED MUSHROOMS | | 1/4
| lbs | SEA SCALLOPS QUARTERED | | 1
| | MEDIUM CARROT SLICED THIN |
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Procedures:
| 1 | Cook the pasta until al denta.meanwhile place the onions in a large skillet wiith a ?cup of the stock andd cook over medium heat until translucent.add the mushrooms carrots,brocoli,and remaining stock,soy sauc and cayenne.briing to a boil.then reduce heat to low,cover,simmer just unt the brocoli is bright green,but still quite hard.about ten minutes..... | | 2 | Stir the sea scallops into the vegetables and cook until the scallops are cooked through and opaque and the vegetables are crisp andd tender. | | 3 | 1 2 minutes..... | | 4 | Drain the pasta,place on a serving plate,and spoon the vegetable mixture on top.garnish with minced parsley,variation use ?pound of scallops............ |
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