2 cloves garlic
1 medium onion,
1 small carrot
2 cups loosely packed
washed and dried
1 cup reduced-sodium
red pepper flakes
8 ounces shelled,
8 ounces bay scallops,
1 cup brine-packed
baby corn on the
8 ounces vermicelli
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
Heat peanut oil and sesame oil in large non-stick
saucepan or wok over medium-high heat, until oil
sizzles. Add onion mixture, shrimp, and scallops.
Cook and stir for 2 minutes. Add mushrooms, carrot,
and corn. Cook and stir for 2 to 3 minutes, until
mixture is hot and shrimp and scallops are opaque.
Add broth mixture. Cook and stir until bubbly and
thickened. Add spinach. Toss to mix. Add hot
cooked vermicelli. Toss to mix.
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.
QQQQQQQQQQQ s QQQQQQQQQQQSHRIMP AND SCALLOP SAUTÉWITH PASTA AND VEGETABLES