Pasta Primavera With Scallops

Serves:

Ingredients:

--------- PHILLY.INQUIRER ---------
1/4 lb SEA SCALLOPS QUARTERED
1/2 c SLICED MUSHROOMS
1 ds CAYENNE PEPPER
1/2 c CHICKEN STOCK
1 ts TAMARI OR SOY SAUCE
1/2 LARGE ONION CHOPPED
2 c BROCOLI
12 oz WHOLE WHEAT SPAGHETTI
1 MEDIUM CARROT SLICED THIN

Method:

COOK THE PASTA UNTIL AL DENTA.
MEANWHILE PLACE THE ONIONS IN A LARGE SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL TRANSLUCENT.
ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY SAUC AND CAYENNE.
BRIING TO A BOIL.
THEN REDUCE HEAT TO LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD.
ABOUT TEN MINUTES.
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STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER.
1 2 MINUTES.
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DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE MIXTURE ON TOP.
GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF SCALLOPS.
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