Ingredients Jump to Instructions ↓

  1. 2 larges Ripe tomatoes

  2. 8 ounces Uncooked rotelle pasta

  3. 1 Minced shallot

  4. 2 tablespoons Butter/margarine

  5. 8 ounces Trimmed asparagus sliced into 1 1/2 inch pieces

  6. 2 Carrots pared and sliced thin

  7. 1 pint Half and half cup Frozen peas

  8. 1 1/2 teaspoon Minced thyme or 1/2 teaspoon dried thyme

  9. 1 pounds Sea scallops

Instructions Jump to Ingredients ↑

  1. From: 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.

  2. Cook until scallops turn opaque, 2-3 minutes. Drain pasta; toss with scallop mixture.

  3. Posted to recipelu-digest by jeryder@... on Mar 17, 1998


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