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Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
210.497.3760
nursery@milbergersa.com

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.



Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.




BeveragesBreads and CerealsCondiments
Desserts
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
Snacks
SoupsSugar Free

SCALLOP AND SMOKED SALMON PASTA
(from Bexar County 4H)

2 tsp. olive oil
3 cloves garlic, minced
1 1/2 cups 2% milk
2 tbsp. cornstarch
1/4 cup shredded fat-free mozzarella cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/4 tsp. pepper
Pinch saffron threads, crushed
4 ounces bay scallops
1/3 cup sliced green onions
1 tbsp. capers, drained
2 ounces smoked salmon (lox style), cut into strips
8 ounces spinach fettuccine or other pasta, cooked and drained

Heat oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Stir together milk and cornstarch; add to garlic. Cook and stir over medium-low heat until thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper and saffron; stir till cheeses are melted and smooth. Add scallops, green onions and capers. Cook for 3 to 5 minutes, stirring often, until scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.
Yield: 4 servings.