CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
|
Pasta, Seafood, Posted: mc- |
4 |
Servings |
INGREDIENTS
1/4 |
c |
Lemon juice |
2 |
ts |
Cornstarch |
1/4 |
ts |
Salt |
1/2 |
lb |
Scallops |
1/2 |
lb |
Large raw shrimp; peeled & deveined |
1/4 |
c |
Butter or margarine |
8 |
oz |
Fresh mushrooms; sliced |
1 |
c |
Carrots; thinly sliced |
3 |
|
Cloves garlic; finely chopped |
1/2 |
ts |
Thyme leaves |
4 |
oz |
Fresh pea pods |
1/4 |
c |
Green onions; sliced |
2 |
tb |
Dry sherry; optional |
INSTRUCTIONS
Combine lemon juice, cornstarch and salt; mix well. Add scallops and
shrimp. Cover; marinate in refrigerator 30 minutes.
In large skillet, over high heat, cook and stir mushrooms, carrots, garlic
and thyme in margarine until tender-crisp, about 8 minutes. Add seafood
mixture; cook and stir 5 to 8 minutes until seafood is opaque. Add pea
pods, onions, and sherry; heat through. Serve over hot cooked pasta.
Refrigerate leftovers.
Makes 4 servings.
Posted to MC-Recipe Digest by "townsend@nm.net" <townsend@nm.net> on Apr
30, 1998
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”