*  Exported from  MasterCook  *

                      Pasta Primavera With Scallops

Recipe By     : Philly Inquirer
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12       oz           Whole wheat spaghetti
   2       c            Broccoli
     1/2   lg           Onion -- chopped
   1       ts           Tamari or soy sauce
     1/2   c            Chicken stock
   1       ds           Cayenne pepper
     1/2   c            Mushrooms -- sliced
     1/4   lb           Sea scallops -- quartered
   1       md           Carrot -- sliced thin

  Cook the pasta until al dente. Meanwhile place the onions in a
  large skillet with 1/4 cup of the stock and cook over medium heat
  until translucent. Add the mushrooms, carrots, broccoli, remaining
  stock, soy sauce, and cayenne. Bring to a boil. Then reduce heat to
  low, cover, simmer just until the broccoli is bright green, but
  still quite hard, about 10 minutes.  Stir the sea scallops into the
  vegetables and cook until the scallops are cooked through and
  opaque and the vegetables are crisp and tender, 1 to 2 minutes.

  Drain the pasta, place on a serving plate, and spoon the vegetable
  mixture on top.  Garnish with minced parsley.

  Variation: Use 1/2 lb scallops
 

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