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Scallops with Angel Hair

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

4 ServingsPrep/Total Time: 30 min.

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.

2 of 2

Scallops with Angel Hair (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.