Scallops with Angel Hair Recipe

3.5 2 3
Scallops with Angel Hair Recipe
Scallops with Angel Hair Recipe photo by Taste of Home
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Scallops with Angel Hair Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 cold 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.
Originally published as Scallops with Angel Hair in Country Woman August/September 2009, p41

Nutritional Facts

1 each: 340 calories, 4g fat (1g saturated fat), 28mg cholesterol, 527mg sodium, 50g carbohydrate (3g sugars, 2g fiber), 22g protein.

  • 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 cold water
  • 1/4 cup minced fresh parsley
  • Shredded Parmesan cheese and thinly sliced green onions, optional
  1. 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.
  2. 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.
  3. 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.
  4. Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired. Yield: 4 servings.
Originally published as Scallops with Angel Hair in Country Woman August/September 2009, p41

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Voaks User ID: 8408747 227676
Reviewed Jun. 9, 2015

"1/4 cup of parsley turned the entire thing green. Is that amount correct?"

MY REVIEW
jsgoldn User ID: 6355243 167619
Reviewed Sep. 21, 2012

"Needed more salt and pepper when we ate it, but otherwise, it was pretty good."

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