Yield: 10 servings.
6 lb. tagliatelle pasta, cooked
1⁄2 cup Minor’s® Low Sodium Chicken base
3 cups white mushrooms, sliced thin
1 cup water chestnuts, canned, sliced
2 1 ⁄2 cups bean sprouts, rinsed
1 1 ⁄2 cups carrots, julienne cut
1 cup enoki mushrooms, sliced
1⁄2 cup thyme sprigs
30 scallops, 10-112 count
1 ⁄3 cup sesame oil
as needed, Minor’s® Signature™
Flavor Miso Ginger sauce
In 2-gallon stock pot, cook pasta to al dente in boiling water flavored with Minor's® Low-Sodium Chicken Base. Stir-fry mushrooms, water chestnuts, bean sprouts, carrots and green onions in sesame oil. Grill scallops until tender. Toss pasta and vegetables together and portion into wide rim pasta bowl. Top with 3 scallops, garnish with sliced enoki mushrooms. Finish with drizzled Minor's® Signature™ Flavor Miso Ginger sauce.
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