Chinese Scallops With Angel Hair Pasta

Recipe Ingredients

		Scallops and Sauce
1 lb	454g / 16oz	Fresh bay scallops
1 cup	146g / 5.1oz	Broccoli florets
1/2 cup	118ml	Chicken stock
1		Carrot - cut thin strips
1/2 cup	118ml	Cleaned snow peas
1/2		Red pepper - cut thin strips
1/3 cup	78ml	Teriyaki glaze
1 tablespoon	15ml	Toasted sesame seeds
2 tablespoons	30ml	Green onion - cut thin slices
1 teaspoon	5ml	Chinese 5-spice powder
2 tablespoons	30ml	Sesame oil
		Pasta
8 oz	227g	Dry angel hair pasta
1/2		Water
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Vegetable or olive oil

Recipe Instructions

Scallops and Sauce: In a large, heavy pan over medium-high heat, add two tablespoons of sesame oil and heat for 15 seconds. Add scallops and cook for 30 seconds. Add carrots, broccoli, snow peas, red pepper and the Chinese 5-spice powder and cook for one minute more. Add the teriyaki glaze and chicken stock and cook for one minute. Add the green onion and sesame seeds and mix all ingredients together. Set aside.

Pasta: In a heavy stockpot, bring the water, salt and oil to a boil. Cook the pasta for two to three minutes, while stirring. Drain and rinse with cold water. Re-heat the drained pasta in a separate pan with a small amount of the sauce. Serve the pasta on warmed plates with the scallops and sauce.

This recipe yields 4 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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