Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sea scallops |
| 8 ounces | Fettucini or linguine |
| 1 tablespoon | Butter |
| 1 tablespoon | Cooking oil |
| 3 \N | Cloves garlic; minced |
| 2 larges | Carrots; sliced on the bias |
| 2 cups | Sugar snap peas |
| 3 \N | Green onions; sliced thin |
| ½ cup | Dry white wine |
| ⅓ cup | Water |
| 2 teaspoons | Fresh tarragon |
| 1 teaspoon | Instant chicken bouillon granules |
| ¼ teaspoon | Crushed hot red pepper flakes |
| 2 tablespoons | Cornstarch |
| 2 tablespoons | Cold water |
| ¼ cup | Parmesan; grated |
| \N \N | Cracked black pepper |
Date: Tue, 18 Jun 1996 07:27:14 -0800 From: Joel Ehrlich <Joel.Ehrlich@...> Thaw the scallops (if frozen). Cut any large scallops in half. Cook the pasta according to package instructions in lightly salted water in a Dutch oven or large saucepan. Drain. Return to the pan. Add the butter. Toss gently to coat. Set aside. Heat the oil in a wok or large skillet over medium-high heat. Stir fry the garlic for 15 seconds. Add the carrots.
Stir fry for 4 minutes. Add the sugar snap peas and green onions. Stir fry until all the vegetables are tender (2-3 minutes). Remove from pan. Cool the pan for a minute. Add the wine and the first measure of water. Add the tarragon, bouillon granules and crushed hot red pepper flakes. Bring to a boil. Add the scallops. Reduce heat. Simmer, uncovered, until the scallops are opaque (1-2 minutes), stirring occasionally. Stir the cornstarch and the second measure of water together. Add to the pan. Cook, stirring, until thickened and bubbly. Cook, stirring, 2 more minutes. Return vegetables and pasta to the pan. Toss gently to coat. Heat through. Sprinkle each serving with grated Parmesan and cracked black pepper.
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .