| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pastas and, Seafood – e | 4 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 3 | Cloves garlic | |
| 1 1/2 | c | 2% milk |
| 2 | tb | Cornstarch |
| 1/4 | c | Mozzarella cheese; shredded |
| 1/4 | ts | Pepper |
| 1/4 | c | Parmesan cheese; grated |
| 1 | pn | Saffron threads; crushed |
| 4 | oz | Bay Scallops |
| 1/3 | c | Green onion; sliced |
| 1 | tb | Capers; drained |
| 2 | oz | Smoked salmon; cut in strips |
| 8 | oz | Spinach Fettucini or other pasta, cooked and drained |
INSTRUCTIONS
Heat oil in a medium. saucepan over medium. heat. Add garlic and cook 30 sec. Stir together milk and cornstarch; add to garlic. Cook and stir over medium.-low heat till thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth. Add scallops, green onion, and capers; cook for 3 to 5 minutes., stirring often; till scallops are done. Stir in salmon. Serve over hot Fettucini or pasta. Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@mindspring.com> on Jul 17, 1997
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