From Wen@RecipeCard.com Tue Aug 15 16:25:17 2000 Date: Tue, 01 Feb 2000 08:50:08 -0500 From: Wen Zientek-Sico Reply-To: pasta@onelist.com To: pasta@onelist.com Subject: [Pasta] Penne with Broccoli and Scallops From: Wen Zientek-Sico Penne with Broccoli and Scallops This is a great simple dish that breaks many of the traditional Italian cooking rules, yet has a marvelous flavor. It cooks seafood in butter and adds Parmesan cheese to seafood, two supposed "no-no's" of Italian cooking. But it does work in this recipe and produces a quick and easy dinner or first course in less than half an hour. 1 pound broccoli 1/2 pound bay scallops, cleaned and thinly sliced 1/2 cup butter, divided 1 medium chopped onion 2 teaspoons minced fresh thyme pinch red pepper (or to taste) 1/2 cup freshly grated Parmesan cheese 1 pound penne pasta, cooked while preparing the recipe Chop the broccoli and steam or boil until just slightly tender. Do not cook through. Melt 5 tablespoons butter in a large heavy skillet over medium high heat. Cook, stirring constantly, for five minutes. Add the pasta to boiling water and cook as directed. Add the broccoli and cook for three minutes. Add the scallops, thyme, and red pepper. Cook for just a minute or so, or until the scallops become opaque and are cooked through. Carefully mix in the cheese and remove the pan from the heat. When the pasta is cooked al dente, add the remaining 3 tablespoons butter to the skillet and place over medium heat. Drain the pasta and add to the skillet. Toss to coat and serve immediately. Serve with additional cheese and freshly ground black pepper at the table. Wen Zientek-Sico Wen@RecipeCard.com Writer, Recipe Developer, Web Content Developer, and Web Designer. http://RecipeCard.com/ --------------------------- ONElist Sponsor ---------------------------- FREE ADVICE FROM REAL PEOPLE! Xpertsite has thousands of experts who are willing to answer your questions for FREE. Go to Xpertsite today and put your mind to rest. Click Here ------------------------------------------------------------------------