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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 lg Ripe tomatoes
8 oz Uncooked rotelle pasta
1 Minced shallot
2 tb Butter/margarine
8 oz Trimmed asparagus sliced into 1 1/2 inch pieces
2 Carrots pared and sliced thin
1 pt Half and half
1/2 c Frozen peas
1 1/2 ts Minced thyme or 1/2 teaspoon dried thyme
1 lb Sea scallops

INSTRUCTIONS

From: HallieByrd <HallieByrd@aol.com>
In medium saucepan, bring 1 quart water to a boil. Using knife, make an x
on bottom of each tomato; immerse in boiling water 30 seconds. Peel and
discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes;
set aside. Prepare pasta according to package directions. Meanwhile, in
large skillet, saute shallot in butter until soft, about 2 minutes. Add
asparagus and carrots, cook 5 minutes, stirring frequently. Add half and
half, peas and thyme. Bring to a boil; simmer until mixture reduces
slightly, about 6 minutes. Add tomatoes, scallops and 1/2 teaspoon salt.
Cook until scallops turn opaque, 2-3 minutes. Drain pasta; toss with
scallop mixture.
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998

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