Scallop Saute With Angel Hair |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of those recipes that I have had for every. It is from a Weight Watchers cookbook around 1992. I have made it many times over and always with excellent results. Ingredients:
5 ounces napa cabbage, trimmed |
1 tablespoon olive oil |
4 -5 green onions, chopped |
2 garlic cloves, minced |
1 lb bay scallops or 1 lb sea scallops, quartered |
1 cup bean sprouts |
1/2 cup chicken stock |
1/4 cup basil, chopped |
2 tablespoons ketchup |
1/4 teaspoon black pepper, freshly ground |
6 ounces angel hair pasta |
Directions:
1. In a large pot bring 2 quarts of water to a boil.
2. While the water comes to a boil, stack several leaves of cabbage together at a time and cut cross wise into 1/4 inch wide strips.
3. In a nonstick skillet warm the olive oil over medium high heat until hot but not smoking; add the green onions and garlic, cook stirring until garlic is beginning to brown.
4. Add the scallops and cook, stirring until scallops turn white, 3 to 4 minutes.
5. Transfer to a bowl and set aside.
6. In same skillet, add the cabbage, bean sprouts, broth, basil, ketchup and pepper; cook stirring over high heat until vegetables are soft and only 3 to 4 tablespoons of liquid remains.
7. Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes or as instructed on package, drain.
8. Add the drained pasta and cooked scallops, green onions and garlic along with any liquid that has accumulated in the bowl to the pan.
9. Cook and stir just until the scallops are warmed through; 1 to 2 minutes.
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