Pasta: 10 pt. Angel Hair w/ Sea Scallops
Source of Recipe
Cooking Light, Jan/Feb 1994, page 69
List of Ingredients
2 tablespoons soft breadcrumbs
2 ounces angel hair pasta uncooked
3/4 teaspoon extra virgin olive oil for vegetables
1/4 teaspoon extra virgin olive oil for scallops
2 tablespoons chopped fresh parsley divided
1/4 clove garlic minced
1/4 teaspoon dried whole basil
1 dash dried whole oregano
1/2 dash salt
3/4 teaspoon all-purpose flour
1/2 dash pepper
2 ounces clam juice (1 bottle)
4 ounces fresh sea scallops cut into 1/2-inch pieces Recipe
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 1/4 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. Sprinkle bread crumbs over the top.
Yield: 4 servings (serving size: 1-1/4 cups).
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