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-> [Appetizers, Scallops, Seafood] -> [Gulf coast scallops Recipe] |
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Gulf coast scallops
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| Artist: |
_ |
| Categories: |
Appetizers, Scallops, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh or frozen scallops | | 1
| pack | (9oz) fresh spinach | | | -fettucine or 1-lb dried | | | -spinach fettucine | | 3
| cup | Mushrooms, sliced | | 2
| cup | Carrots, sliced thin | | 3/4
| cup | Frozen orange juice | | | -concentrate, thawed | | 3/4
| cup | Water | | 2
| tbsp | Cornstarch, dissolved | | 1
| tsp | Instant chicken bouillon | | | -granules | | 1
| cl | Garlic, pressed | | | Freshly ground black pepper | | | Fresh parsley | | | Orange sections, optional |
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Procedures:
| 1 | Thaw scallops, if frozen. | | 2 | Cut any large scallops in half. | | 3 | Cook pasta according to package directions, drain and keep warm. | | 4 | In a medium saucepan, stir together thawed concentrate, water, dissolved cornstarch, bouillon granules, garlic, and pepper. | | 5 | Add mushrooms and carrots and saute for 5 minutes. | | 6 | Add scallops and cook, stirring occasionally, until mixture is thickened and bubbly. | | 7 | Cook and stir for about 2 minutes more or until scallops turn opaque. | | 8 | Serve scallop mixture over cooked pasta. | | 9 | Sprinkle with snipped parsley and garnish with parsley sprigs. | | 10 | If desired, garnish with peeled orange sections as well. | | 11 | Contains approximately 251 calories and 1 gram fat per serving. | | 12 | Reprinted from "culinary report from paradise" newslette |
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