| 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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