INGREDIENTS

INSTRUCTIONS

If using fresh prawns in the recipe, cook in boiling water for 6
minutes, then cool and shell. If using fresh scallops, open the
shells, rinse well and remove the white part only for this dish.
Lightly steam the mussels for 3-4 minutes until lightly cooked. In a
wok, heat the olive oil and fry the ginger for 1 minute. Add the
scallops, tossed in a marinade of lightly beaten egg white and corn
flour, but drain off the excess before cooking. Cook for 1 minute on  a
high heat, then add the prawns and toss around. In quick succession
add the sliced spring onions, diced pepper, lemon juice, soy sauce  and
seasoning. Add the mushrooms and heat thoroughly. Serve garnished  with
parsley.  To cook the pasta, bring 4 pints of water to the boil, add
1dsp olive  oil and a little salt. Add the dried pasta and cook for 6-7
minutes  until tender, then drain. While still warm, toss with a little
oil  and fresh herbs. Serve hot.  Carlton Food Network
http://www.cfn.co.uk/  Posted to Digest bread-bakers.v097.n, converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 346
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 56.3mg
Sodium: 1114.9mg
Potassium: 773.6mg
Carbohydrates: 37.3g
Fiber: 5.2g
Sugar: 7.9g
Protein: 20.8g