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Pasta Primavera with Scallops

300 grams bay scallops, fresh or frozen
2 tablespoons olive oil
1 clove garlic, minced
1 large leek, sliced diagonally
1 cup mushroom, sliced
1/2 cup snow peas, trimmed
1/2 cup carrot, julienned
1 medium red bell pepper, sliced
1 cup broccoli florets
1/4 cup white wine, or sherry
1/4 cup parmesan cheese, freshly grated
salt, to taste
6 cups cooked pasta

Heat oil in a wok or large skillet. Add garlic and cook until
fragrant. Add carrot, broccoli and peppers and cook for 1 minute.
(If scallops are frozen then add to wok with carrots and peppers.)
Add scallops, snow peas, leek and mushrooms and cook for 2 minutes.
Add wine or sherry and continue cooking until scallops are done.
Season to taste with salt. Pour over hot pasta and sprinkle on
cheese. Serve immediately.

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