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  • Angel Hair Pasta With Sea Scallops

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    Angel Hair Pasta With Sea Scallops
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. soft breadcrumbs
    • 8 ounce angel hair pasta, uncooked
    • 1 Tbsp. extra virgin olive oil, for vegetables
    • 1 tsp extra virgin olive oil, for scallops
    • 1/2 c. minced fresh parsley, divided
    • 1 x clove garlic, chopped
    • 1 tsp dry whole basil
    • 1/2 tsp dry whole oregano
    • 1/4 tsp salt
    • 1 Tbsp. all-purpose flour
    • 1/4 tsp pepper
    • 8 ounce clam juice, (1 bottle)
    • 1 lb fresh sea scallops cut into 1/2-inch pcs

    Directions

    1. Place breadcrumbs on a baking sheet. Bake at 375F for 5 min or possibly till golden; set aside.
    2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cool running water; drain well. Place in a large bowl; set aside.
    3. Heat 1 Tbsp. oil in a nonstick skillet over medium heat. Add in 1/4 c. parsley and next 4 ingredients; sautee1 minute. Add in flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add in clam juice, stirring constantly. Cook 1 minute or possibly till thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep hot.
    4. Heat remaining 1 tsp. oil in skillet over medium heat; add in scallops, and sautee4 min or possibly till scallops are done. Add in to pasta mix; toss gently.
    5. Yield: 4 servings (serving size: 1-1/4 c.).

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