Scallops And Edamame Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces barilla plus pasta (any)
• 1 beaten egg
• 1 tablespoon water
• 1/2 cup whole wheat flour
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon seasoning salt
• 12 ounces fresh sea scallops (make sure they are real sea scallops, not artificial scallops cut from skate)
• 1 cup fresh mushrooms, chopped
• 1 cup chicken broth
• 2 garlic cloves, minced
• 1/2 teaspoon red wine vinegar
• 1 teaspoon soy sauce
• 1 cup frozen edamame

Recipe

• 1 cut scallops in half or quarters depending on size.
• 2 beat egg with water in bowl large enough to hold scallops.
• 3 add scallops and stir to coat.
• 4 drain off excess egg.
• 5 in a food storage bag mix flour, paprika, pepper and salt.
• 6 add drained scallops to bag and shake to coat.
• 7 heat a large frying pan over medium/low heat.
• 8 when hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
• 9 cook scallops for about 5 minutes.
• 10 remove scallops and put aside.
• 11 meanwhile put pasta on to boil.
• 12 while pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
• 13 pour into the same pan that you cooked the scallops inches.
• 14 bring to a boil and add mushrooms and edamame.
• 15 cook for 5 minutes.
• 16 add scallops and cook for 5 to 7 minutes more.
• 17 when pasta is done, drain and add to frying pan with other ingredients.
• 18 stir to mix in pasta and serve.