Scallops with Angel Hair Recipe

Scallops with Angel Hair Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Scallops taste extravagant, but they’re actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. —Nancy and John Mueller, Menomonee Falls, WI

This recipe is:

Quick

[X]

Rate Scallops with Angel Hair Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Scallops with Angel Hair Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

8 ounces uncooked angel hair pasta
3/4 pound bay scallops
2 teaspoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1/4 cup dry white wine or additional vegetable broth
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons water
1/4 cup minced fresh parsley
Shredded Parmesan cheese and thinly sliced green onions, optional

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm.
In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through.
Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired. Yield: 4 servings.

Nutritional Facts 1/3 cup scallop mixture with 1 cup pasta (calculated without cheese) equals 340 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 527 mg sodium, 50 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Scallops with Angel Hair in Country Woman August/September 2009, p41