Seashell Pasta with Gingered Scallops and Snow Peas

Name: Seashell Pasta with Gingered Scallops and Snow Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 454 grams bay scallops; 0 teaspoons black pepper; 3 Tbsps dry white wine; 1 large egg; 177 milliliters fat-free milk; 118 milliliters thinly sliced fresh basil; 2 teaspoons minced peeled fresh ginger; 1 Tbsp olive oil; 177 milliliters chopped onion; 473 milliliters ounces uncooked small seashell pasta (about; 1 teaspoons salt; 340 grams snow peas, trimmed and cut in half

Seashell Pasta with Gingered Scallops and Snow Peas might be just the main course you are searching for. This recipe serves 5. One serving contains 248 calories, 19g of protein, and 5g of fat. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up milk, basil, salt, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Cook pasta in boiling water 5 minutes.

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Pasta

Water

Add snow peas; cook 2 minutes or until tender.

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Snow Peas

Drain.

While pasta cooks, heat oil in a large skillet over medium heat.

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Pasta

Cooking Oil

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Frying Pan

Add onion; saut 4 minutes or until tender.

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Onion

Add ginger; saut 1 minute.

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Ginger

Add scallops and wine; cook 3 minutes or until scallops are almost done.

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Scallops

Wine

Combine milk and egg in a small bowl; stir well with a whisk.

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Milk

Egg

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Whisk

Bowl

Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 5 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in the basil, salt, and pepper.

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Pepper