Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm.
In the same skillet or wok, stir-fry the carrots, beans, and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper. Drain spaghetti. Add scallops and spaghetti to the vegetable mixture; toss to coat.
We found that adding some fresh spinach to the vegetables added to the flavor. I also like to a little soy sauce. Also shrimp can be substituted for scallops.
Taken from Taste of Home Quick Cooking 2004 Book
This recipe has been added to the following public cookbooks:
Maria's
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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