Seashell Pasta with Gingered Scallops and Snow Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
8 ounces uncooked small seashell pasta (about 2 cups) |
3/4 pound snow peas, trimmed and cut in half |
1 tablespoon olive oil |
3/4 cup chopped onion |
2 teaspoons minced peeled fresh ginger |
1 pound bay scallops |
3 tablespoons dry white wine |
3/4 cup fat-free milk |
1 large egg |
1/2 cup thinly sliced fresh basil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cook pasta in boiling water 5 minutes. Add snow peas; cook 2 minutes or until tender. Drain.
2. While pasta cooks, heat oil in a large skillet over medium heat. Add onion; sauté 4 minutes or until tender. Add ginger; sauté 1 minute. Add scallops and wine; cook 3 minutes or until scallops are almost done.
3. Combine milk and egg in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 5 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in the basil, salt, and pepper. Serve immediately.
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