Saute on Angel Hair
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
- 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.
- 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.
- Stir in remaining
ingredients except pasta and cook, stirring
constantly, until mixture comes just to a
- To serve, arrange
pasta in a serving bowl; top with scallop
mixture and toss to combine.