Scallop Saute With Angel Hair

"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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  • In a large pot bring 2 quarts of water to a boil.
  • 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.
  • In a nonstick skillet warm the olive oil over medium high heat until hot but not smoking; add the green onions and garlic, cook stirring until garlic is beginning to brown.
  • Add the scallops and cook, stirring until scallops turn white, 3 to 4 minutes.
  • Transfer to a bowl and set aside.
  • In same skillet, add the cabbage, bean sprouts, broth, basil, ketchup and pepper; cook stirring over high heat until vegetables are soft and only 3 to 4 tablespoons of liquid remains.
  • Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes or as instructed on package, drain.
  • Add the drained pasta and cooked scallops, green onions and garlic along with any liquid that has accumulated in the bowl to the pan.
  • Cook and stir just until the scallops are warmed through; 1 to 2 minutes.

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  1. ellie_
    Very good and easy. I used regular cabbage and thought there was a error in the amount of green onions -- so only used 4 green onions; otherwise made as directed. Thanks for sharing!


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