Scallops With Peppers And Pasta Recipe
I have perfected this wonderful scallops with peppers and pasta recipe in no time. The goodness of seafood makes scallops with peppers and pasta a healthy treat. It is generally consumed as a yummy main dish. If any of your family member is on low calorie diet then make scallops with peppers and pasta for them. Once you try preparing this scallops with peppers and pasta, I am sure you will be making it again!.
Ingredients
1 pound sea scallops, halved whole wheat flour
1/4 cup Chicken Stock or Sausalito Fish Stock
1 large onion, chopped
1/2 sweet red pepper, cut into thin strips
1/2 green pepper, cut into thin strips
1/2 pound sliced mushrooms
1 pound pasta spirals
1/2 cup Tomato Sauce
1 teaspoon fennel seeds
1/2 cup Chicken Stock
Directions
Dredge the scallops in flour, shaking off the excess.
Bring a large pot of water to a boil.
Place the stock in a large skillet over medium-high heat.
Add the onions, red peppers, and green peppers.
Cook, stirring constantly, and when the onions are translucent, add the mushrooms.
Continue cooking over low to medium heat, stirring occasionally, until the mushrooms have given up their liquid and it has evaporated.
Place the pasta in the boiling water and cook until al dente, about 8 to 9 minutes.
Drain.
While the pasta cooks, add the scallops to the onion mixture in the large skillet and cook, stirring, until the scallops are opaque, about 5 minutes.
Add the tomato sauce, fennel seeds, and 1/2 cup chicken stock to the pan, bring to a boil, then reduce heat and simmer for 1 to 2 minutes.
Bring a large pot of water to a boil.
Place the stock in a large skillet over medium-high heat.
Add the onions, red peppers, and green peppers.
Cook, stirring constantly, and when the onions are translucent, add the mushrooms.
Continue cooking over low to medium heat, stirring occasionally, until the mushrooms have given up their liquid and it has evaporated.
Place the pasta in the boiling water and cook until al dente, about 8 to 9 minutes.
Drain.
While the pasta cooks, add the scallops to the onion mixture in the large skillet and cook, stirring, until the scallops are opaque, about 5 minutes.
Add the tomato sauce, fennel seeds, and 1/2 cup chicken stock to the pan, bring to a boil, then reduce heat and simmer for 1 to 2 minutes.
