Chinese Scallops With Angel Hair Pasta

By á-174942

Ingredients

• SCALLOPS AND SAUCE:
• 1 pound fresh bay scallops
• 1 cup broccoli florets
• 1/2 cup chicken stock
• 1 carrot cut thin strips
• 1/2 cup cleaned snow peas
• 1/2 red pepper cut thin strips
• 1/3 cup teriyaki glaze
• 1 tablespoon toasted sesame seeds
• 2 tablespoons green onion cut thin slices
• 1 teaspoon Chinese 5-spice powder
• 2 tablespoons sesame oil
• PASTA:
• 8 ounces dry angel hair pasta
• 1/2 gallon water
• 1 tablespoon salt
• 2 tablespoons vegetable or olive oil

Details

Servings 4

Preparation

Step 1

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.