Recipe number 47087 is

Pasta Primavera With Scallops



The ingredients are:
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 lb SEA SCALLOPS QUARTERED 1 MEDIUM CARROT SLICED THIN

The recipe yield is:
6 servings

Info:
COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE SKILLET WIITH A 1/4 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..... STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES..... DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF SCALLOPS............

Note:
Vegetables; Pasta; Fish/Sea



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