Preparation:
Cook the pasta until al dente.
Meanwhile place the onions in a large skillet with a 1/4 cup of the stock and cook over medium heat until translucent. Add the mushrooms carrots, broccoli, and remaining stock, soy sauce and cayenne.
Bring to a boil. Then reduce heat to low, cover, simmer just until the broccoli is bright green, but still quite hard. About ten minutes.
Stir the sea scallops into the vegetables and cook until the scallops are cooked through and opaque and the vegetables are crisp and tender. 1 2 minutes.
Drain the pasta, place on a serving plate, and spoon the vegetable mixture on top. Garnish with minced parsley, variation use 1/2 pound of scallops. |
