Angel Hair Pasta with Sea Scallops
- 1/2 cup Soft breadcrumbs
- 8 oz. Angel hair pasta; uncooked
- 1 Tbsp Olive oil; for vegetables
- 1 tsp Olive oil; for scallops
- 1/2 cup Chopped fresh parsley;-divided
- 1 Clove garlic; minced
- 1 tsp Dried whole basil
- 1/2 tsp Dried whole oregano
- 1/4 tsp Salt
- 1 Tbsp All-purpose flour
- 1/4 tsp Pepper
- 8 oz. Clam juice; (1 bottle)
- 1 lbs Fresh sea scallops
- Cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375° F for 5 minutes or until golden brown; set aside. Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a large bowl; set aside. Heat 1 tablespoon oil in a nonstick skillet over medium heat.
Add 1/4 cup parsley and next 4 ingredients; sauté 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly.
Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm. Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and sauté 4 minutes or until scallops are done.
Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).Servings:
Submitted by: Recipe Group Member
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