LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
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

Servings: Makes 4 servings
Ingredients
  • 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
Steps
  1. Heat broiler. Coat broiler pan with nonstick cooking spray. Bring large pot of water to boiling.
  2. In bowl, stir together broth, hoisin sauce, fish sauce, soy sauce, sugar and chili paste. Set aside.
  3. In large nonstick skillet over medium heat, scramble eggs until set. Remove to plate. Wipe out skillet.
  4. 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.
  5. While broth mixture simmers, season scallops with pepper. Place on prepared pan; broil 4 minutes. Turn and broil 2 to 4 minutes more.
  6. Meanwhile, cook angel hair pasta in boiling water for 1½ minutes; drain.
  7. In skillet with simmering broth mixture, add scrambled egg, scallops, drained pasta and bean sprouts. Cook 1 minute to heat through.
 

Page footer