| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Appetizers, Shellfish, Low-fat, Low-cal |
6 |
Appetizers |
INGREDIENTS
| 1 |
lb |
Fresh or frozen scallops |
| 1 |
pk |
(9oz) fresh spinach fettucine or 1-lb dried spinach fettucine |
| 3 |
c |
Mushrooms, sliced |
| 2 |
c |
Carrots, sliced thin |
| 3/4 |
c |
Frozen orange juice concentrate, thawed |
| 3/4 |
c |
Water |
| 2 |
tb |
Cornstarch, dissolved |
| 1 |
ts |
Instant chicken bouillon granules |
| 1 |
cl |
Garlic, pressed |
|
|
Freshly ground black pepper |
|
|
Fresh parsley |
|
|
Orange sections, optional |
INSTRUCTIONS
1. Thaw scallops, if frozen. Cut any large scallops in half. 2. Cook pasta
according to package directions, drain and keep warm. 3. In a medium
saucepan, stir together thawed concentrate, water, dissolved cornstarch,
bouillon granules, garlic, and pepper. Add mushrooms and carrots and saute
for 5 minutes. Add scallops and cook, stirring occasionally, until mixture
is thickened and bubbly. Cook and stir for about 2 minutes more or until
scallops turn opaque. 4. Serve scallop mixture over cooked pasta. Sprinkle
with snipped parsley and garnish with parsley sprigs. If desired, garnish
with peeled orange sections as well.
Contains approximately 251 calories and 1 gram fat per serving.
Reprinted from "Culinary Report from Paradise" newsletter
Posted to MM-Recipes Digest V4 #133 by Julie Bertholf
<jewel1@ix.netcom.com> on May 13, 1997
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