Scallops with Red Peppers and Snow Peas

Scallops with Red Peppers and Snow Peas

Water to cook linguine
8 ounces linguine (uncooked)
1 T olive oil
3 cloves garlic
1 T cornstarch
2 T cold water
1/2 cup dry white wine
1 tsp black pepper
1 pound scallops (about 20 large scallops), defrosted and drained if frozen
1/4 cup grated Parmesan cheese
1/2 cup red bell peppers, cut into julienne strips
1/2 cup snow peas
1/4 cup chopped parsley

Bring water to boil Add linguine and cook according to package directions, without adding fat or salt. Stir frequently to prevent sticking.

Meanwhile, in a large skillet or wok, heat olive oil over medium heat. When hot, sauté garlic until golden, but do not burn.

In a small bowl, mix cornstarch and cold water until smooth. Add cornstarch mixture, wine and black pepper to skillet. Bring mixture to a boil.

Add scallops and Parmesan cheese; simmer slowly 1 to 2 minutes.

Add pepper strips and snow peas and simmer 1 to 2 minutes more, stirring gently.

Remove garlic from scallop mixture.

Drain linguine, toss with hot scallops. Sprinkle with parsley.

Makes 4 servings

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