| 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
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