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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Scallops taste extravagant, but theyâre actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. âNancy 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 |
Directions:
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.
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