| 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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