| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 |
|
Clove garlic; whole |
| 1 |
lb |
Fresh mushrooms; washed and sliced |
| 2 |
lb |
Scallops; cleaned |
| 1 |
|
Box twist (curled) pasta |
| 1 1/2 |
c |
Whipping cream |
| 3/4 |
c |
Grated Parmesan cheese |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
In a large skillet, melt the butter over medium heat with the garlic clove.
Add the cleaned and sliced mushrooms. Saut. in the butter until they appear
done. Remove the whole garlic clove and add the cleaned scallops. Stir the
mixture to avoid scalding the scallops. Cook about 6 minutes. ln a large
pan, boil the pasta according to the directions on the box. When tender,
drain and return to the cooking pot. Add the cream and cheese. Toss well.
Pour the scallops, mushrooms and liquid in the skillet over the pasta.
Toss. Correct seasoning with salt and pepper. Serve topped with parsley.
Yield: 6 servings.
MARK ROBERTSON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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