Pasta with Ginger and Scallops

Pasta with Ginger and Scallops paul

About 1 hour, 20 minutes 

Ingredients

Marinade 

  • 6 T soy sauce 
  • 6 T water 
  • 1/2 C sake 
  • 4 T sugar 
  • 2 T fresh minced ginger 
  • 1/2 t minced jalapeno 
  • 1 T cornstarch 

Other

  • 6 oz bay scallops 
  • 12 oz broccoli 
  • 1 lb spaghetti 
  • 1 T olive oil 
  • 2 red or green bell peppers, seeded, deribbed and cut into strips 

Directions

Combine all the marinade ingredients in a small saucepan Heat the marinade, stirring constantly until thickened. Let cool. Pour half the marinade into a bowl. Add the scallops, let marinade at room temperature for an hour.

 Preheat broiler.

Cook the broccoli in boiling water for 1 minute. Rinse the broccoli in cold water.

Thread the scallops onto 12 wooden skewers. Brush the scallops with marinade. Broil the scallops, turning once. 

Cook the pasta until al dente. 

Heat the oil in a skillet. Saute bell peppers until done, about 3 minutes. Add the marinade and cook 3 more minutes. Stir in the broccoli and pasta. 

Divide on 6 plates. Put 2 skewers of scallops on each plate.

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