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Scallop Saute With Angel Hair

5 ounces napa cabbage, trimmed
1 tablespoon olive oil
4 -5 green onions, chopped
2 garlic cloves, minced
1 lb bay scallops or 1 lb sea scallops, quartered
1 cup bean sprouts
12 cup chicken stock
14 cup basil, chopped
2 tablespoons ketchup
14 teaspoon black pepper, freshly ground
6 ounces angel hair pasta


In a large pot bring 2 quarts of water to a boil. While the water comes to a boil, stack several leaves of cabbage together at a time and cut cross wise into 1/4 inch wide strips. In a nonstick skillet warm the olive oil over medium high heat until hot but not smoking; add the green onions and garlic, cook stirring until garlic is beginning to brown. Add the scallops and cook, stirring until scallops turn white, 3 to 4 minutes. Transfer to a bowl and set aside. In same skillet, add the cabbage, bean sprouts, broth, basil, ketchup and pepper; cook stirring over high heat until vegetables are soft and only 3 to 4 tablespoons of liquid remains. Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes or as instructed on package, drain. Add the drained pasta and cooked scallops, green onions and garlic along with any liquid that has accumulated in the bowl to the pan. Cook and stir just until the scallops are warmed through; 1 to 2 minutes.

Source: www.food.com