Chinese Scallops with Angel Hair Pasta

1 pound fresh bay scallops
1 cup broccoli florets or whole broccoli, stemmed and cut in ½-inch pieces
½ cup chicken stock
1 carrot, cut in thin strips
½ cup cleaned snow peas
½ red pepper, cut into thin strips
1/3 cup teriyaki glaze
1 Tbls. toasted sesame seeds
2 Tbls. green onion, cut into thin slices
1 tsp. chinese 5-spice powder
2 Tbls. sesame oil

In a large, heavy pan over medium-high heat, add two tablespoons of sesame oil and heat for 15 seconds. Add scallops and cook for 30 seconds. Add carrots, broccoli, snow peas, red pepper and the Chinese 5-spice powder and cook for one minute more. Add the teriyaki glaze and chicken stock and cook for one minute. Add the green onion and sesame seeds and mix all ingredients together. Set aside.
8 ounces dry angel hair pasta
½ gallon water
1 Tbls. salt
2 Tbls. vegetable or olive oil

In a heavy stockpot, bring the water, salt and oil to a boil. Cook the pasta for two to three minutes, while stirring.
Drain and rinse with cold water.
Re-heat the drained pasta in a separate pan with a small amount of the sauce.
Serve the pasta on warmed plates with the scallops and sauce.

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