| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Dutch |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sea scallops |
| 8 |
oz |
Fettucini or linguine |
| 1 |
T |
Butter |
| 1 |
T |
Cooking oil |
| 3 |
|
Cloves garlic, minced |
| 2 |
|
Carrots, sliced on the |
|
|
bias |
| 2 |
c |
Sugar snap peas |
| 3 |
|
Green onions, sliced thin |
| 1/2 |
c |
Dry white wine |
| 1/3 |
c |
Water |
| 2 |
t |
Fresh tarragon |
| 1 |
t |
Instant chicken bouillon |
|
|
granules |
| 1/4 |
t |
Crushed hot red pepper |
|
|
flakes |
| 2 |
T |
Cornstarch |
| 2 |
T |
Cold water |
| 1/4 |
c |
Parmesan, grated |
|
|
Cracked black pepper |
INSTRUCTIONS
Date: Tue, 18 Jun 1996 07:27:14 -0800 From: Joel Ehrlich
<Joel.Ehrlich@SALATA.COM> Thaw the scallops (if frozen). Cut any
large scallops in half. Cook the pasta according to package
instructions in lightly salted water in a Dutch oven or large
saucepan. Drain. Return to the pan. Add the butter. Toss gently to
coat. Set aside. Heat the oil in a wok or large skillet over
medium-high heat. Stir fry the garlic for 15 seconds. Add the
carrots. Stir fry for 4 minutes. Add the sugar snap peas and green
onions. Stir fry until all the vegetables are tender (2-3 minutes).
Remove from pan. Cool the pan for a minute. Add the wine and the first
measure of water. Add the tarragon, bouillon granules and crushed hot
red pepper flakes. Bring to a boil. Add the scallops. Reduce heat.
Simmer, uncovered, until the scallops are opaque (1-2 minutes),
stirring occasionally. Stir the cornstarch and the second measure of
water together. Add to the pan. Cook, stirring, until thickened and
bubbly. Cook, stirring, 2 more minutes. Return vegetables and pasta to
the pan. Toss gently to coat. Heat through. Sprinkle each serving with
grated Parmesan and cracked black pepper. EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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