| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pasta, Seafood, Tvfn | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 3 | Garlic | |
| 2 | Shallots | |
| 1 | t | Dried thyme |
| 1/4 | c | Fresh parsley |
| 8 | Mushrooms | |
| 1 | Plum tomatoes | |
| 1 | c | White wine |
| 1 | lb | Scallops |
| 1/2 | lb | Angel hair pasta |
| Salt and black pepper | ||
| Grated parmesan cheese |
INSTRUCTIONS
Heat oil in saute pan over medium heat. Saute garlic and shallots until soft. Stir in thyme & parsley. Add mushrooms. Cook a few minutes. Stir to mix well. Add tomatoes. Mix well. Add wine slowly. Increase heat to high. Boil and reduce liquid. Reduce heat and add scallops. Simmer 2-3 minutes. Do not overcook. Cook pasta in pot of boiling water for about 4 minutes. Drain. Place in large bowl. Pour scallops and sauce over pasta. Season with salt and black pepper. Toss together and serve. Approximately 8-10 minutes. FOOD IN A FLASH SHOW #FF2062 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3761
Calories From Fat: 1135
Total Fat: 128.9g
Cholesterol: 489.9mg
Sodium: 5643.3mg
Potassium: 5390.2mg
Carbohydrates: 451.2g
Fiber: 34.9g
Sugar: 72.2g
Protein: 174.3g