Scallop Saute With Angel Hair

1. 1

   In a large pot bring 2 quarts of water to a boil.

2. 2

   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.

3. 3

   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.

4. 4

   Add the scallops and cook, stirring until scallops turn white, 3 to 4 minutes.

5. 5

   Transfer to a bowl and set aside.

6. 6

   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.

7. 7

   Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes or as instructed on package, drain.

8. 8

   Add the drained pasta and cooked scallops, green onions and garlic along with any liquid that has accumulated in the bowl to the pan.

9. 9

   Cook and stir just until the scallops are warmed through; 1 to 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.