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Title: Gulf Coast Scallops
Categories: Main
Yield: 6 Servings

1lbScallops, fresh or frozen
9ozSpinach fetuccine, fresh
3cMushrooms, fresh, sliced
2cCarrots, thinly sliced
3/4cOJ concentrate, thawed
3/4cCold water
2tbCornstarch
1tsChicken bouillon granules
1/4tsGarlic powder
 dsPepper
  Parsley

Thaw scallops, if frozen. Cut any large scallops in half. Cook pasta according to package directions, adding the mushrooms and carrots to the water with the pasta. Drain and keep warm.

Meanwhile, in a medium saucepan stir together thawed concentrate, water, cornstarch, bouillon granules, garlic powder, and pepper. Add scallops. Cook and stir until mixture is thickened and bubbly. Cook and stir about 2 minutes more or until scallops turn opaque.

Serve scallop mixture over pasta mixture. Sprinkle with snipped parsley and garnish with parsley sprigs.

Makes 6 servings.

Source: Advertisement "Florida Cuisine - Low-Fat Cooking w/Citrus" MM format April Bowman-Fox 9/96

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