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Receta Seafood And Pasta Primavera

Name: Seafood And Pasta Primavera
Ingredients: 2 lrg Ripe tomatoes; 8 ounce Uncooked rotelle pasta; 1 x Chopped shallot; 2 Tbsp. Butter/margarine; 8 ounce Trimmed asparagus sliced into 1 1/2 inch pcs; 2 x Carrots pared and sliced thin; 1 pt Half and half; 1/2 c. Frzn peas; 1 1/2 tsp Chopped thyme or possibly 1/2 tsp. dry thyme; 1 lb Sea scallops

de Global Cookbook

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Ingredientes

2 lrg Ripe tomatoes
8 ounce Uncooked rotelle pasta
1 x Chopped shallot
2 Tbsp. Butter/margarine
8 ounce Trimmed asparagus sliced into 1 1/2 inch pcs
2 x Carrots pared and sliced thin
1 pt Half and half
1/2 c. Frzn peas
1Â 1/2 tsp Chopped thyme or possibly 1/2 tsp. dry thyme
1 lb Sea scallops

Direcciones

In medium saucepan, bring 1 qt water to a boil. Using knife, make an x on bottom of each tomato; immerse in boiling water 30 seconds. Peel and throw away skin. Cut each tomato into quarters; throw away seeds. Chop tomatoes; set aside. Prepare pasta according to package directions. Meanwhile, in large skillet, saute/fry shallot in butter till soft, about 2 min. Add in asparagus and carrots, cook 5 min, stirring frequently. Add in half and half, peas and thyme. Bring to a boil; simmer till mix reduces slightly, about 6 min. Add in tomatoes, scallops and 1/2 tsp. salt.
Cook till scallops turn opaque, 2-3 min. Drain pasta; toss with scallop mix.