Seafood Pasta Delight

By Totlxtc

Ingredients

• 2 * 2 tablespoons cornstarch
• 1 * 1 teaspoon sugar
• 3/4 * 3/4 teaspoon salt
• * Dash pepper
• 1/2 * 1/2 cup chicken broth
• 1/2 * 1/2 cup dry white wine or additional chicken broth
• 1/4 * 1/4 cup soy sauce
• 8 * 8 ounces uncooked vermicelli
• 1 * 1 medium sweet red pepper, julienned
• 1 * 1 medium sweet yellow pepper, julienned
• 1 * 1 cup fresh or frozen sugar snap peas
• 2 to 3 * 2 to 3 garlic cloves, minced
• 1 * 1 teaspoon minced fresh gingerroot
• 1 * 1 tablespoon olive oil
• 1 * 1 pound uncooked sea scallops, halved
• 1 * 1 pound uncooked medium shrimp, peeled and deveined
• 2 * 2 teaspoons sesame oil

Preparation

Step 1

* In a small bowl, combine the cornstarch, sugar, salt and pepper. Stir in the broth, wine or additional broth and soy sauce until smooth; set aside. Cook vermicelli according to package directions.
* Meanwhile, in a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in olive oil for 2-4 minutes or until vegetables are crisp-tender. Add scallops and shrimp; stir-fry 2 minutes longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Drain vermicelli; add to pan. Cook until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil. Yield: 8 servings.