Yield: 4 Servings
|1 pounds||Sea scallops|
|8 ounces||Fettucini or linguine|
|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|
|2 teaspoons||Fresh tarragon|
|1 teaspoon||Instant chicken bouillon granules|
|¼ teaspoon||Crushed hot red pepper flakes|
|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, .