Italian Stir Fry

I’ve decided to start eating more seafood, so I stuck the handy Seafood Watch Pocket Guide in my coupon holder so I could choose environmentally friendly seafood.  Turns out its hard to find affordable, environmentally friendly seafood.  I don’t know if they’re Italian, but bay scallops were on sale last week, and they’re on the “best” list, so they made it into the recipe.

This is a 100% original recipe.  I’m sure there are others like it out there – I just haven’t seen them.  It was a big hit with the kids.  Bella and Shawn even liked the scallops!   It made just enough for one adult and three kids, but could easily be doubled.

You could substitute shrimp or chicken, and just about any vegetable – just make sure to add veggies that cook longest first.  

• 2 c green beans, trimmed and cut in half
• 1 c quartered mushrooms
• 9 oz pasta – I used Buitoni whole wheat linguine (I had a coupon)
• 8 oz frozen bay scallops
• 1 tsp dried thyme
• 1 c chicken stock – I buy organic Better Than Bouillion chicken base.  Its a lot more affordable than chicken broth in a carton, and I’m just not into making my own chicken stock.
• 2 T sundried tomato paste – look for it in a tube in the aisle with pasta and sauce.
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 T heavy cream
• 1/4 c fresh basil

If using dried pasta, start a pot of water, and cook according to package.

Meanwhile, in a wok or large saute pan, heat 1 T olive oil over medium-high heat.  Add the green beans, and cook, stirring frequently, until beans have brown spots.  Add about 2 T chicken stock, cover, and cook 1 minute.  Remove cover and cook until stock has evaporated.  Add a little more oil, then mushrooms, and saute until they release their liquid and brown. 

If using fresh pasta, start a pot of water and cook according to package.

Rinse scallops under running water, then pat dry.  Add scallops and thyme to pan, and stir just until scallops are opaque and any liquid has evaporated.  The scallops will continue cooking in the sauce, so don’t worry about cooking them all the way through.

Add the remaining chicken stock, salt, pepper, and sundried tomato paste.  Heat to boiling, and cook 1-2 minutes until slightly thickened.  Turn off heat.  Chop basil.  Don’t do it ahead of time or it will turn black.  Add basil and cream and stir to blend.  Toss with pasta. 

Serve with freshly grated Parmesan or Romano – from the deli, not the green can!  Romano is less expensive than Parmesan, and very similar.