| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood, Tvfn |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
cl |
Garlic |
| 2 |
|
Shallots |
| 1 |
ts |
Dried thyme |
| 1/4 |
c |
Fresh parsley |
| 8 |
|
Mushrooms |
| 1 |
cn |
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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