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
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
Reviews
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1/4 cup of parsley turned the entire thing green. Is that amount correct?
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Needed more salt and pepper when we ate it, but otherwise, it was pretty good.