Title: Pasta primavera with scallops
 Categories: Vegetables, Pasta, Seafood
      Yield: 6 Servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
     12 oz WHOLE WHEAT SPAGHETTI
      2 c  BROCOLI
    1/2    LARGE ONION CHOPPED
      1 ts TAMARI OR SOY SAUCE
    1/2 c  CHICKEN STOCK
      1 ds CAYENNE PEPPER
    1/2 c  SLICED MUSHROOMS
    1/4 lb SEA SCALLOPS QUARTERED
      1    MEDIUM CARROT SLICED THIN
 
      COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A
  LARGE SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT
  UNTIL TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING
  STOCK,SOY SAUC AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO
  LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE
  HARD.ABOUT TEN MINUTES..... STIR THE SEA SCALLOPS INTO THE VEGETABLES
  AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE
  VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES.....
      DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE
  MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF
  SCALLOPS............