Scallops And Broccoli With Pasta Recipe
Your search for great Scallops And Broccoli With Pasta ends now. If you have plenty of Seafood on hand then Scallops And Broccoli With Pasta is the thing to make. This Scallops And Broccoli With Pasta is never going to fail as a Main Dish. This Scallops And Broccoli With Pasta is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
3/4 pound fresh or frozen scallops or peeled and deveined shrimp
1 10 ounce package frozen cut broccoli
1/2 cup sliced green onions
2 tablespoons dry white wine
1 teaspoon dried fines herbes
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 teaspoons instant chicken bouillon granules
1 2 ounce jar sliced pimiento, drained and chopped
6 ounces spaghetti or fettuccine, cooked and drained
Directions
Thaw scallops or shrimp, if frozen.
Halve large scallops.
In a 1 1/2 quart casserole combine broccoli and 2 tablespoons water.
Cook, covered, on 100% power (high) for 6 to 8 minutes or till tender, stirring once.
Drain in a colander.
In the casserole mix scallops or shrimp, green onions, wine, fines herbes, lemon pepper, and garlic powder.
Cook, covered, on high for 2 to 4 minutes or till scallops are opaque or shrimp are pink, stirring once.
Remove scallops or shrimp from casserole, reserving cooking liquid.
Measure reserved liquid; add water to equal 1 cup.
In the casserole combine cornstarch and 2 tablespoons water.
Stir in cooking liquid mixture and bouillon granules.
Cook, uncovered, on high for 2 1/2 to 5 minutes or till thickened and bubbly, stirring after every minute till mixture starts to thicken, then every 30 seconds.
Stir in broccoli, scallops or shrimp, and pimiento.
Cook, uncovered, on high for 1 to 2 minutes or till heated through.
Halve large scallops.
In a 1 1/2 quart casserole combine broccoli and 2 tablespoons water.
Cook, covered, on 100% power (high) for 6 to 8 minutes or till tender, stirring once.
Drain in a colander.
In the casserole mix scallops or shrimp, green onions, wine, fines herbes, lemon pepper, and garlic powder.
Cook, covered, on high for 2 to 4 minutes or till scallops are opaque or shrimp are pink, stirring once.
Remove scallops or shrimp from casserole, reserving cooking liquid.
Measure reserved liquid; add water to equal 1 cup.
In the casserole combine cornstarch and 2 tablespoons water.
Stir in cooking liquid mixture and bouillon granules.
Cook, uncovered, on high for 2 1/2 to 5 minutes or till thickened and bubbly, stirring after every minute till mixture starts to thicken, then every 30 seconds.
Stir in broccoli, scallops or shrimp, and pimiento.
Cook, uncovered, on high for 1 to 2 minutes or till heated through.
