Seafood Pasta Delight

By Gibby

Ingredients

• 2 tbsp corn starch
• 1 tsp sugar
• 1/2 tsp salt
• 3/4 tsp coarse ground pepper
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/4 cup soya sauce
• 1 tbs of extra virgin olive oil
• 3 cloves of garlic minced
• 1/2 tsp crushed chili pepper
• 1 tsp of fresh grated gingerroot
• 1 medium sweet red pepper, julienned
• 1 medium yellow pepper, julienned
• 1 cup fresh sugar snap peas
• 1 tsp olive oil
• 1 lb of medium scallops cut in half
• 1 lb of medium raw shrimp peeled and deveined
• 2 tsp of sesame oil
• 1/3 cup of finely chopped italian parsley
• 8 oz of Linguini

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Put water on to boil for linguini. In a bowl combine the cornstarch, sugar, salt & pepper. stir in broth, wine and soya sauce and stir until smooth and set aside.
In a frying pan, over medium heat, add the olive oil and add garlic, ginger and chili pepper and cook for 2 minutes. Add the julienned peppers and snap peas and cook until softened (about 4 to 5 minutes). Reduce heat and keep warm.

Cook linguine as per directions until a la dente!

Preheat Barbeque. Place scallops and shrimp in zip lock bag. Add one tablespoon of oil to bag and shake well. Add whole scallops and Shrimp to grill and cook until just cooked through turning once. Remove from grill as each is cooked through. Keep warm and add to sauce mix thoughly and add chopped parsleyand sesame oil. Drain linguini, pour sauce into linguini, stir until heated through and serve immediately.