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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My mom used to serve this speedy stir-fry when I was young, shares Susan D'Amore of West Chester, Pennsylvania. Now it's one of my family's most-requested dinners. It tastes great with shrimp, too. Ingredients:
1 package (7 ounces) spaghetti |
1 pound sea scallops |
4 garlic cloves, minced |
2 tablespoons olive oil |
1 tablespoon butter |
1-1/2 cups julienned carrots |
1-1/2 cups frozen french-style green beans, thawed |
1 medium sweet red pepper, julienned |
2 tablespoons lemon juice |
1 tablespoon minced fresh parsley |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm.
2. In the same skillet, stir-fry the carrots, beans and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper. Drain spaghetti. Add scallops and spaghetti to the vegetable mixture; toss to coat. Yield: 4 servings.
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