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Scallop Saute on Angel Hair
This recipe comes from Pasta Recipes which is one of the eGroups. This recipe was posted by Mimi Hiller who also runs another group for Appetizers.


1 Tbsp Butter
4 Tbsns minced shallots
2 small garlic cloves, minced
1 pound bay scallops
12 medium asparagus spears diagonally cut into 1 inch pieces, blanched
1 cup milk
1/2 cup half and half
2 ounces grated parmesan cheese
4 Tbsns cream cheese
1/4 tspn white pepper
2 cups angel hair pasta (aprox 5 ounces dried pasta)

  1. Preheat In a 10 inch, nonstick skillet heat butter over medium heat until bubbly and hot;  add shallots and garlic and saute until tender, about 1 minute.
  2. Add scallops to skillet and saute until scallops begin to turn opaque, about 5 minutes: add asparagus and cook, stirring occasionally,  for 2 minutes longer.
  3. Stir in remaining ingredients except pasta and cook, stirring constantly, until mixture comes just to a boil.
  4. To serve, arrange pasta in a serving bowl; top with scallop mixture and toss to combine.

Serves 4