Gulf Coast Scallops Recipe
Yield: 6 AppetizersRecipe by luhu.jp
Ingredients:
1 lbs: Fresh or frozen scallops,
1 package: , (9oz) fresh spinach fettucine or 1-lb dried spinach fettucine
3 cup: Mushrooms, sliced
2 cup: Carrots, sliced thin
3/4 cup: Frozen orange juice concentrate, thawed
3/4 cup: Water,
2 tbsp: Cornstarch, dissolved
1 tsp: Instant chicken bouillon granules,
1 centiliter: Garlic, pressed
Freshly ground black pepper,
Fresh parsley,
Orange sections, optional
Directions:
1. Thaw scallops, if frozen. Cut any large scallops in half. 2. Cook
pasta according to package directions, drain and keep warm. 3. In a
medium saucepan, stir together thawed concentrate, water, dissolved
cornstarch, bouillon granules, garlic, and pepper. Add mushrooms and
carrots and saute for 5 minutes. Add scallops and cook, stirring
occasionally, until mixture is thickened and bubbly. Cook and stir
for about 2 minutes more or until scallops turn opaque. 4. Serve
scallop mixture over cooked pasta. Sprinkle with snipped parsley and
garnish with parsley sprigs. If desired, garnish with peeled orange
sections as well.
Contains approximately 251 calories and 1 gram fat per serving.
Reprinted from "Culinary Report from Paradise" newsletter
Source from luhu.jp
pasta according to package directions, drain and keep warm. 3. In a
medium saucepan, stir together thawed concentrate, water, dissolved
cornstarch, bouillon granules, garlic, and pepper. Add mushrooms and
carrots and saute for 5 minutes. Add scallops and cook, stirring
occasionally, until mixture is thickened and bubbly. Cook and stir
for about 2 minutes more or until scallops turn opaque. 4. Serve
scallop mixture over cooked pasta. Sprinkle with snipped parsley and
garnish with parsley sprigs. If desired, garnish with peeled orange
sections as well.
Contains approximately 251 calories and 1 gram fat per serving.
Reprinted from "Culinary Report from Paradise" newsletter
Source from luhu.jp