Angel hair pasta with sea scallops

Yield: 4 Servings

Measure Ingredient
½ cup Soft breadcrumbs
8 ounces Angel hair pasta --
Uncooked
1 tablespoon Olive oil -- for vegetables
1 teaspoon Olive oil -- for scallops
½ cup Chopped fresh parsley --
Divided
1 Clove garlic -- minced
1 teaspoon Dried whole basil
½ teaspoon Dried whole oregano
¼ teaspoon Salt
1 tablespoon All-purpose flour
¼ teaspoon Pepper
8 ounces Clam juice -- (1 bottle)
1 pounds Fresh sea scallops
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:

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