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Recipe by: zed
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See below ingredients and instructions of the recipe
1 tb Vegetable oil
3 sm Zucchini, cut into thin
-strips
1 md Red bell pepper, slivered
-
1 md Green bell pepper, slivered
6 oz Bay shrimp
1 (8 oz.) bottle clam juice
1 (9 oz.) pkg. fresh angel
-hair pasta, cooked and
-drained
1/4 ts Salt
2 tb Finely chopped parsley
1/3 c Heavy cream
1 md Yellow bell pepper,
-slivered
1/2 lb Bay scallops
1 sm Red onion, thinly sliced
1 ds Of cayenne
In a 10- or 12-inch skillet,heat oil over medium heat. Add zzzucchini,
peppers and onion. Stir to coat with oil. cover and cook, stirring
occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add
parsely, clam juice, cream and scallops. Cook, stirring
occasionally, until scallops are just opaque, about 3 minutes. Add
shrimp and heat throough, 1 minute. Season with salt and cayenne.
Spoon sauce over hot cooked pasta. From the files of Al Rice, North
Pole Alaska. Feb 1994
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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