| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Dutch |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sea scallops |
| 8 |
oz |
Fettucini or linguine |
| 1 |
tb |
Butter |
| 1 |
tb |
Cooking oil |
| 3 |
|
Cloves garlic; minced |
| 2 |
lg |
Carrots; sliced on the bias |
| 2 |
c |
Sugar snap peas |
| 3 |
|
Green onions; sliced thin |
| 1/2 |
c |
Dry white wine |
| 1/3 |
c |
Water |
| 2 |
ts |
Fresh tarragon |
| 1 |
ts |
Instant chicken bouillon granules |
| 1/4 |
ts |
Crushed hot red pepper flakes |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Cold water |
| 1/4 |
c |
Parmesan; grated |
|
|
Cracked black pepper |
INSTRUCTIONS
Date: Tue, 18 Jun 1996 07:27:14 -0800
From: Joel Ehrlich <[email protected]>
Thaw the scallops (if frozen). Cut any large scallops in half. Cook the
pasta according to package instructions in lightly salted water in a Dutch
oven or large saucepan. Drain. Return to the pan. Add the butter. Toss
gently to coat. Set aside. Heat the oil in a wok or large skillet over
medium-high heat. Stir fry the garlic for 15 seconds. Add the carrots.
Stir fry for 4 minutes. Add the sugar snap peas and green onions. Stir fry
until all the vegetables are tender (2-3 minutes). Remove from pan. Cool
the pan for a minute. Add the wine and the first measure of water. Add the
tarragon, bouillon granules and crushed hot red pepper flakes. Bring to a
boil. Add the scallops. Reduce heat. Simmer, uncovered, until the scallops
are opaque (1-2 minutes), stirring occasionally. Stir the cornstarch and
the second measure of water together. Add to the pan. Cook, stirring, until
thickened and bubbly. Cook, stirring, 2 more minutes. Return vegetables and
pasta to the pan. Toss gently to coat. Heat through. Sprinkle each serving
with grated Parmesan and cracked black pepper.
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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