Asian Seafood Pasta
Taking the seafood staples of shrimp and scallops and spicing them up with a flavorful Asian broth, this pasta recipe combines the greatest hits of yummy ingredients to produce a culinary masterpiece
Ingredients:
- Sesame oil - 1 oz.
- Red onion, diced large - 3 oz.
- Mahi-Mahi, 1" cubes - 4 oz.
- Bay scallops - 6 oz.
- shrimp31/35 ct., peeled and deveined - 6 oz.
- Chopped garlic - 1 tbs.
- Snow peas, julienne - 1/2 Cup
- Carrot, julienne - 2 oz.
- Asian broth, see below instructions - 5-6 oz.
- Cooked Noodles - 6 oz.
- Asian Broth -
- Water - 3 cups
- Vegetable Base - 2-4 tbs.
- Sherry wine - 1 Cup
- Soy sauce - 1/2 Cup
- Chopped Garlic - 2 tbs.
- Chopped ginger - 2 tbs.
- Red pepper, diced large - 1 Cup
- Onion, yellow, chopped - 1 Cup
Preparation:
- In a sauté pan add in the oil and let it get hot. Place the seafood and sear well. Then the garlic and the vegetables. Cook for approx. 2 min until the vegetable soften.
- Deglaze the pan with the Asian broth, then place the pasta in the pan and coat well.
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When plating the dish place the pasta down on the dish and all the other ingredients on top. Add in around the pasta 5-6 oz. broth and serve.
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For the remainder last 8 ingredients on the recipe. Those are for the Asian broth. Add all the ingredients into the pot, place on the stove and bring it to a boil let simmer for 15-20 minutes.
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Strain all the solids out and place into a storage container and store in the refrigerator until needed.
