Asian-Style Scallops

My name is Shana and I'm in my 50's. I found the love of my life late in life. I have the most wonderful husband and step children and I'm very blessed. I love to read, watch old movies and TV shows, being with my hushand and family. I especially love to cook because I learned from my mother. I have collected alot of recipes over the years, some I have tried and some I haven't. I am also trying to put together some of the recipes my mother has cooked and baked throughout her life, recipes handed down from her mom and my dad's mom. I like playing games on the computer and just being with family and friends. I miss my Dad and Brother, who have passed away. I was a stay at home caregiver to my mother, who had a stroke in 2007, she recently passed away in August of 2020. I am of a strong christian belief. I am easily angered when someone hurts me or my family, but other than that I am easy to get along with. I love listening to country and gospel music. Christmas is my favorite time of year. I do not like politics, even though I am a Republican.

A collected recipe from my recipe box. From recipe cards my mom received in the mail years ago, recipes hand written from family members, clipped from coupon circlers, recipe cards from the store, recipe cards found in certain food boxes, recipes from food tubs, magazines and can food labels.

Servings: Makes 4 servings

⅓ cup vegetable broth

2 tablespoons hoisin sauce

2 tablespoons fish sauce

2 tablespoons lite soy sauce

1 tablespoon sugar

1 teaspoon Asian chile paste

¼ pound angel hair pasta

2 eggs

1 tablespoon olive oil

3 cloves garlic, peeled and sliced

6 medium scallions, thinly sliced

1 small red sweet pepper, cored, seeded and finely chopped

1 pound sea scallops (about 20)

⅛ teaspoon black pepper

2 cups bean sprouts

Heat broiler. Coat broiler pan with nonstick cooking spray. Bring large pot of water to boiling.

In bowl, stir together broth, hoisin sauce, fish sauce, soy sauce, sugar and chili paste. Set aside.

In large nonstick skillet over medium heat, scramble eggs until set. Remove to plate. Wipe out skillet.

In skillet, heat olive oil over medium heat. Add garlic, scallions and red pepper. Cook for 3 minutes. Add broth mixture and bring to a simmer.

While broth mixture simmers, season scallops with pepper. Place on prepared pan; broil 4 minutes. Turn and broil 2 to 4 minutes more.

Meanwhile, cook angel hair pasta in boiling water for 1½ minutes; drain.

In skillet with simmering broth mixture, add scrambled egg, scallops, drained pasta and bean sprouts. Cook 1 minute to heat through.

Servings: Makes 4 servings

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