Shrimp and Scallop Sauté with Pasta and Vegetables
2 cloves garlic
1medium onion, halved lengthwise
11⁄2 cups fresh mushrooms
1small carrot
2cups loosely packed spinach leaves, washed and dried
1cup
2teaspoons cornstarch
1⁄4 teaspoon crushed red pepper flakes
1tablespoon peanut oil
11⁄2 teaspoons sesame oil
8ounces shelled, deveined raw shrimp, thawed
8ounces bay scallops, thawed
1cup
8ounces vermicelli pasta, cooked and drained
Position multipurpose blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add onion. Process to slice. Set aside. Add mushrooms. Process to slice.
Reverse slicing/shredding disc to shred. Add carrot. Process to shred. Set aside mushrooms and carrot.
Exchange reversible slicing/shredding disc for 4 mm slicing disc. Lay spinach leaves flat and stack together. Roll up entire stack into bundle to fit feed tube. Place in feed tube and slice.
In small bowl, blend broth, cornstarch, and red pepper flakes.
Heat peanut oil and sesame oil in large
Yield: 4 to 6 servings.
Per serving: About 470 cal, 36 g pro, 63 g car, 9 g fat, 129 mg chol, 680 mg sod.
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