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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My friends thought it was a little strange that I packed a wok when I came to visit them. That was, until I prepared this wonderful shrimp and scallop pasta. It makes supper with those I care about a special occasion now. Ingredients:
1/2 cup chicken broth |
1/2 cup dry white wine or additional chicken broth |
1/4 cup reduced-sodium soy sauce |
2 tablespoons cornstarch |
1 teaspoon sugar |
1/2 teaspoon salt |
dash pepper |
12 ounces uncooked vermicelli |
4 teaspoons olive oil, divided |
1/2 pound sea scallops |
1/2 pound uncooked medium shrimp, peeled and deveined |
1 medium sweet red pepper, julienned |
1 medium sweet yellow pepper, julienned |
1 cup fresh or frozen sugar snap peas |
2 to 3 garlic cloves, minced |
1 teaspoon minced fresh gingerroot |
2 teaspoons sesame oil |
Directions:
1. In a small bowl, mix the first seven ingredients until smooth. Cook vermicelli according to package directions.
2. Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add scallops and shrimp; stir-fry 3-4 minutes or until scallops are firm and opaque and shrimp turn pink. Remove from pan.
3. Stir-fry peppers, snap peas, garlic and ginger in remaining olive oil 3-5 minutes or just until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
4. Return seafood to pan; heat through. Stir in sesame oil. Drain vermicelli; add to pan and toss to combine. Yield: 6 servings.
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