- 1 (7 ounce) package spaghetti
- 1 pound sea scallops
- 4 garlic cloves, minced
- 2 tablespoons olive or vegetable oil
- 1 tablespoon butter
- 1 1/2 cups julienned carrots
- 1 1/2 cups frozen French-style green beans, thawed
- 1 sweet red pepper, julienned
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 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, 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.