Name: Seafood and Pasta Primavera
Ingredients: 2 lg Ripe tomatoes; 8 oz Uncooked rotelle pasta; 1 Minced shallot; 2 tb Butter/margarine; 8 oz Trimmed asparagus sliced into 1 1/2 inch pieces; 2 Carrots pared and sliced thin; 1 pt Half and half; 1/2 c Frozen peas; 1 1/2 ts Minced thyme or 1/2 teaspoon dried thyme; 1 lb Sea scallops

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CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2	lg	Ripe tomatoes
8	oz	Uncooked rotelle pasta
1		Minced shallot
2	tb	Butter/margarine
8	oz	Trimmed asparagus sliced into 1 1/2 inch pieces
2		Carrots pared and sliced thin
1	pt	Half and half
1/2	c	Frozen peas
1 1/2	ts	Minced thyme or 1/2 teaspoon dried thyme
1	lb	Sea scallops

INSTRUCTIONS

From: HallieByrd <HallieByrd@aol.com>
In medium saucepan, bring 1 quart water to a boil. Using knife, make an x
on bottom of each tomato; immerse in boiling water 30 seconds. Peel and
discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes;
set aside. Prepare pasta according to package directions. Meanwhile, in
large skillet, saute shallot in butter until soft, about 2 minutes. Add
asparagus and carrots, cook 5 minutes, stirring frequently. Add half and
half, peas and thyme. Bring to a boil; simmer until mixture reduces
slightly, about 6 minutes. Add tomatoes, scallops and 1/2 teaspoon salt.
Cook until scallops turn opaque, 2-3 minutes. Drain pasta; toss with
scallop mixture.
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998

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