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.
