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SCALLOPA
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1991-06-30
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627b
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22 lines
SCALLOP AND ASPARAGUS SAUCE
1/3 c. olive oil
8 oz. thin asparagus, 1/2 in. pieces
3 minced garlic cloves
8 oz. scallops
1/2 t. salt
1/8 t. pepper
1/2 c. fresh basil
1/3 c. toasted pine nuts
Saute asparagus and garlic in hot oil about 4 to 5
minutes. Add scallops, salt and pepper and cook 2 minutes.
Remove from heat and stir in basil. Add to hot cooked pasta and
toss. Sprinkle with pine nuts. Makes 4 servings at 290 calories
each.
From: Donna Kummer
Date Entered: June 30, 1991