Scallop Saute With Angel Hair

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This is one of those recipes that i have had for every. it is from a weight watchers cookbook around 1992. i have made it many times over and always with excellent results.

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Steps

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In a large pot bring 2 quarts of water to a boil.

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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.

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In a nonstick skillet warm the olive oil over medium high heat until hot but not smoking.

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Add the green onions and garlic , cook stirring until garlic is beginning to brown.

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Add the scallops and cook , stirring until scallops turn white , 3 to 4 minutes.

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Transfer to a bowl and set aside.

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In same skillet , add the cabbage , bean sprouts , broth , basil , ketchup and pepper.

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Cook stirring over high heat until vegetables are soft and only 3 to 4 tablespoons of liquid remains.

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Add the pasta to the boiling water and cook until al dente , 2 to 3 minutes or as instructed on package , drain.

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Add the drained pasta and cooked scallops , green onions and garlic along with any liquid that has accumulated in the bowl to the pan.

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Cook and stir just until the scallops are warmed through.

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1 to 2 minutes.

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Ingredients

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napa cabbage, olive oil, green onions, garlic cloves, bay scallops, bean sprouts, chicken stock, basil, ketchup, black pepper, angel hair pasta