Scallops With Saffron Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups finely chopped onion |
6 garlic cloves, minced |
4 teaspoons butter, divided |
2 (8-ounce) bottles clam juice |
1 1/2 cups dry white wine |
3/4 teaspoon salt |
3/4 teaspoon saffron threads, crushed |
7 cups hot cooked angel hair pasta (about 12 ounces uncooked pasta) |
2/3 cup chopped green onions |
1/2 teaspoon freshly ground pepper |
cooking spray |
1 1/2 pounds bay scallops, rinsed and drained |
Directions:
1. Cook onion and garlic in 2 teaspoons butter in a large nonstick skillet over medium- high heat 3 minutes or until tender, stirring constantly. Add clam juice and next 3 ingredients. Bring to a boil; cook 15 minutes or until reduced to 2 cups. Add remaining butter; stir until melted. Pour over cooked pasta. Add green onions and pepper to pasta mixture; stir well.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops; cook, stirring often, 5 minutes or until done. Drain well. To serve, divide pasta evenly among 4 bowls; top with scallops.
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