Southwestern Scallops and Pasta
Submitted by: SusanWD
Small shell pasta is combined with green onion, light cream, scallops, broth and chipotle spice to make this southwestern treat!
Ingredients
- 16 oz. small shell pasta, uncooked
- 4 Tbsp olive oil
- Two bunches green onions, diced
- 1 cup half and half or light cream
- 1/2 lb. bay scallops
- 1 cup vegetable broth
- 3 Tbsp (Mrs Dash) Southwestern Chipotle spice mixture
- Salt to taste
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Method
Cook pasta to barely al dente according to instructions; drain. In a saute pan, heat olive oil on medium-high; saute diced green onions for one minute. Add bay scallops. Cook scallops until they begin to lose their translucent quality--about 3-5 minutes, depending on the size. Add vegetable broth, drained and cooked pasta, and Southwestern spice. Simmer one minute. Reduce heat to medium; add half and half; simmer for one minute. Do not let it boil. Remove pan from heat. May be served immediately, or chilled and served cold.
Notes: Any larger scallops may be cut in half for faster cooking.
Number of Servings: 8
Submitted by: SusanWD ( See all of SusanWD Recipes )
