| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Ripe tomatoes | |
| 8 | oz | Uncooked rotelle pasta |
| 1 | Minced shallot | |
| 2 | T | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 1346.6mg
Potassium: 2978mg
Carbohydrates: 112.1g
Fiber: 14.4g
Sugar: 18.9g
Protein: 21.9g