Scallop and smoked salmon pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 3 | Cloves garlic | |
| 1½ | cup | 2% milk |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Mozzarella cheese; shredded |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Parmesan cheese; grated |
| 1 | pinch | Saffron threads; crushed |
| 4 | ounces | Bay Scallops |
| ⅓ | cup | Green onion; sliced |
| 1 | tablespoon | Capers; drained |
| 2 | ounces | Smoked salmon; cut in strips |
| 8 | ounces | Spinach Fettucini or other pasta, cooked and drained |
Directions
Heat oil in a medium. saucepan over medium. heat. Add garlic and cook 30 sec. Stir together milk and cornstarch; add to garlic. Cook and stir over medium.-low heat till thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
Add scallops, green onion, and capers; cook for 3 to 5 minutes., stirring often; till scallops are done. Stir in salmon.
Serve over hot Fettucini or pasta.
Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@...> on Jul 17, 1997