| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | lb | Penne pasta |
| 2 | oz | Unsalted butter; melted |
| 2 | tb | Plus 2 tsp. olive oil |
| 2 | tb | Dry vermouth |
| 1 | tb | Lemon juice |
| 2 | tb | Shallots; chopped |
| 1 1/2 | ts | Garlic; minced |
| 1 1/2 | tb | Parsley; chopped |
| 1 | lb | Bay scallops |
INSTRUCTIONS
Prep: 10 min, Cook: 5 min. Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain and keep warm. Turn on broiler. Combine remaining ingredients, except scallops, in a bowl. Season with salt and pepper to taste. Mix well. Arrange scallops in a broiler proof dish. Pour butter mixture over scallops and toss. Broil 3-4 minutes. Turn and broil 2-3 minutes. Serve over pasta. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”