Seafood and pasta primavera

1 Servings

Ingredients

Quantity Ingredient
2 larges Ripe tomatoes
8 ounces Uncooked rotelle pasta
1 Minced shallot
2 tablespoons Butter/margarine
8 ounces Trimmed asparagus sliced into 1 1/2 inch pieces
2 Carrots pared and sliced thin
1 pint Half and half
½ cup Frozen peas
1½ teaspoon Minced thyme or 1/2 teaspoon dried thyme
1 pounds Sea scallops

Directions

From: HallieByrd <HallieByrd@...> In medium saucepan, bring 1 quart water to a boil. Using knife, make an x on bottom of each tomato; immerse in boiling water 30 seconds. Peel and discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes; set aside. Prepare pasta according to package directions. Meanwhile, in large skillet, saute shallot in butter until soft, about 2 minutes. Add asparagus and carrots, cook 5 minutes, stirring frequently. Add half and half, peas and thyme. Bring to a boil; simmer until mixture reduces slightly, about 6 minutes. Add tomatoes, scallops and ½ teaspoon salt.

Cook until scallops turn opaque, 2-3 minutes. Drain pasta; toss with scallop mixture.

Posted to recipelu-digest by jeryder@... on Mar 17, 1998

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