Yield: 4 Servings
|½ cup||Soft breadcrumbs|
|8 ounces||Angel hair pasta --|
|1 tablespoon||Olive oil -- for vegetables|
|1 teaspoon||Olive oil -- for scallops|
|½ cup||Chopped fresh parsley --|
|1 \N||Clove garlic -- minced|
|1 teaspoon||Dried whole basil|
|½ teaspoon||Dried whole oregano|
|1 tablespoon||All-purpose flour|
|8 ounces||Clam juice -- (1 bottle)|
|1 pounds||Fresh sea scallops|
|\N \N||Cut into 1/2-inch pieces|
Place breadcrumbs on a baking sheet. Bake at 375 deg 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 ¼ cup parsley and next 4 ingredients; saute 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 saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-¼ cups).
Recipe By : Cooking Light, Jan/Feb 1994, page 69 From: Date: