Pasta, Dr. Bobs Pasta

By lknowles

Accuchef; We have found that the pasta should be ready to serve before you start to cook this recipe.

Ingredients

• 1/4 Cup Pine Nuts
• 1/4 Cup Olive Oil
• 3 Cloves Garlic, Minced Or Pressed
• 1 Lb Scallops, Rinsed, Drained, Sliced
• 1/2 Cup Chicken Broth, Regular Strength
• 1/2 Cup Madeira
• 1/4 Cup Parsley, Minced
• 8 Oz Pasta, Dry ( Angel Hair )
• 3/4 Cup Parmesean Cheese, Grated
• Salt And Pepper

Details

Servings 4

Preparation

Step 1

In a covered 5 to 6 quart pan, bring 3 quarts water to boiling over high heat. Meanwhile, in a 10 to 12 inch frying pan over medium heat, stir pine nuts until lightly browned, about 4 minutes; pour out and set aside. Add oil to pan; when hot, add garlic and scallops and stir just until scallops are opaque, about 2 minutes. Lift out scallops with a slotted spoon and set aside. Turn heat to high; add broth and madeira to pan. Boil until juices are reduced by 1/3, then add scallop mixture and parsley and mix gently until hot; keep warm. When water boils, add pasta and boil, uncovered, until just tender to bite, 3 to 6 minutes; drain well. Pour pasta into a wide serving bowl; pour scallop mixture onto pasta and sprinkle with nuts. Lift with 2 forks to mix, seasoning to taste with salt and pepper, and 1/4 cup of the cheese. Offer remaining cheese to add to individual portions.

Per Serving: 572 Cal (38% from Fat, 27% from Protein, 34% from Carb); 23 g Tot Fat; 6 g Sat Fat; 46 g Carb; 2 g Fiber; 316 mg Calcium; 745 mg Sodium; 106 mg Cholesterol; AccuPoints = 13.0