SCALLOP BROCCOLI PASTA
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
8 oz linguine pasta
1 bunch broccoli, cut into pieces
1 red bell pepper, seeded, sliced
2 tbs each oil, butter, lemon juice, and grated Parmesan cheese
1 pound scallops, tough muscle removed
3 tbs each flour and chopped parsley
Salt and Pepper
6 cloves garlic, chopped
2 tsp cornstarch
1/2 cup vegetable broth
Cook pasta according to package directions, add broccoli and bell pepper during last 2 min. of cooking. Remove 1/2 cup cooking water. Drain. Heat 1 tbs each oil and butter in a skillet. Coat scallops with flour, season with salt and pepper. Saute 2 min. per side, reserve. Add remaining oil and butter to skillet, cook garlic 30 seconds. Combine cornstarch and broth, add to skillet, simmer 1 min. *ADD pasta, parsley, lemon juice, salt, pepper and scallops. Toss, simmer 1 min. Add some of the cooking water. Spoon into a bowl. Sprinkle with Parmesan. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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