Seafood and pasta primavera
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Ripe tomatoes |
| 8 | ounces | Uncooked rotelle pasta |
| 1 | Minced shallot | |
| 2 | tablespoons | Butter/margarine |
| 8 | ounces | Trimmed asparagus sliced into 1 1/2 inch pieces |
| 2 | Carrots pared and sliced thin | |
| 1 | pint | Half and half |
| ½ | cup | Frozen peas |
| 1½ | teaspoon | Minced thyme or 1/2 teaspoon dried thyme |
| 1 | pounds | Sea scallops |
Directions
From: HallieByrd <HallieByrd@...> In medium saucepan, bring 1 quart water to a boil. Using knife, make an x on bottom of each tomato; immerse in boiling water 30 seconds. Peel and discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes; set aside. Prepare pasta according to package directions. Meanwhile, in large skillet, saute shallot in butter until soft, about 2 minutes. Add asparagus and carrots, cook 5 minutes, stirring frequently. Add half and half, peas and thyme. Bring to a boil; simmer until mixture reduces slightly, about 6 minutes. Add tomatoes, scallops and ½ teaspoon salt.
Cook until scallops turn opaque, 2-3 minutes. Drain pasta; toss with scallop mixture.
Posted to recipelu-digest by jeryder@... on Mar 17, 1998