Scallop Saute With Angel Hair

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 1/2 cup chicken stock
• 1/4 cup basil, chopped
• 2 tablespoons ketchup
• 1/4 teaspoon black pepper, freshly ground
• 6 ounces angel hair pasta

Recipe

• 1 in a large pot bring 2 quarts of water to a boil.
• 2 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.
• 3 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.
• 4 add the scallops and cook, stirring until scallops turn , 3 to 4 minutes.
• 5 transfer to a bowl and set aside.
• 6 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.
• 7 add the pasta to the boiling water and cook until al dente, 2 to 3 minutes or as instructed on package, drain.
• 8 add the drained pasta and cooked scallops, green onions and garlic along with any liquid that has accumulated in the bowl to the pan.
• 9 cook and stir just until the scallops are warmed through; 1 to 2 minutes.