Pasta primavera with scallops
Yield: 6 servings ---
Ingredients:
- 12 oz WHOLE WHEAT SPAGHETTI 1 ds CAYENNE PEPPER
- 2 c BROCOLI 1/2 c SLICED MUSHROOMS
- 1/2 LARGE ONION CHOPPED 1/4 lb SEA SCALLOPS QUARTERED
- 1 ts TAMARI OR SOY SAUCE 1 MEDIUM CARROT SLICED THIN
- 1/2 c CHICKEN STOCK
Instructions:
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............
