Gulf Coast Scallops

Title:
Gulf Coast Scallops

Yield:
6 Appetizers

Categories:
Appetizers,
Shellfish,
Low-Fat,
Low-cal




Ingredients:





     1 lb Fresh or frozen scallops


     1 pk (9oz) fresh spinach


          -fettucine or 1-lb dried


          -spinach fettucine


     3 c  Mushrooms, sliced


     2 c  Carrots, sliced thin


   3/4 c  Frozen orange juice


          -concentrate, thawed


   3/4 c  Water


     2 tb Cornstarch, dissolved


     1 ts Instant chicken bouillon


          -granules


     1 cl Garlic, pressed


          Freshly ground black pepper


          Fresh parsley


          Orange sections, optional






 1. Thaw scallops, if frozen. Cut any large scallops in half. 2. Cook pasta


 according to package directions, drain and keep warm. 3. In a medium


 saucepan, stir together thawed concentrate, water, dissolved cornstarch,


 bouillon granules, garlic, and pepper. Add mushrooms and carrots and saute


 for 5 minutes. Add scallops and cook, stirring occasionally, until mixture


 is thickened and bubbly. Cook and stir for about 2 minutes more or until


 scallops turn opaque. 4. Serve scallop mixture over cooked pasta. Sprinkle


 with snipped parsley and garnish with parsley sprigs. If desired, garnish


 with peeled orange sections as well.


 


 Contains approximately 251 calories and 1 gram fat per serving.


 


 Reprinted from "Culinary Report from Paradise" newsletter


 


 Posted to MM-Recipes Digest V4 #133 by Julie Bertholf


 
on May 13, 1997