posted by scooby 04-10-100 1:11 PM
Seafood Pasta with Sun Dried Tomatoes
1/2 to 1 lb. scallops
1/2 to 1 lb. cooked prawns or bay shrimp
1 cup Greek (calamata) olives (remove pits)
1 cup Sun Dried Tomatoes, softened or drained, and Julienne cut
1/4 cup capers
Juice from 6 lemons, adding enough water to juice to make 2 cups of liquid
1 Tbs. corn starch
2 Tbs. butter or margarine
Grated cheese to taste
Cooked Pasta
Soften dried tomatoes halves by soaking in warm water for 15 minutes; cut halves into strips. If in a jar, drain tomatoes.
In a large skillet, melt butter or margarine, add scallops and prawns; sauté lightly. Do not overcook; scallops should be translucent. Remove scallops and prawns with slotted spoon and set aside. Keep warm.
Blend corn starch in lemon-water mixture, then add to seafood liquid, stirring until slightly thickened. Add to liquid, cooking over moderate heat, capers, dried tomato strips, olives. Cook together in liquid for 5 minutes. Lower heat and add seafood, simmering for a few minutes to heat.
Pour over cooked pasta. Add grated cheese and serve immediately.