Wednesday, February 17, 2010

Scallops with Angel Hair

I had this recipe hand-written on a scrap of paper sitting in my recipe pile forever, so I have no idea where it came from but I suppose that's okay since I made quite a few changes anyway. It was a nice, light pasta, easy to put together and it makes me happy that I got to use scallops because I love those little guys!

Scallops with Angel Hair


2 tsp. olive oil, divided
1/2 lb. bay scallops
1 small onion, chopped
3 garlic cloves, minced
1/2 cup diced roasted red pepper
1 cup vegetable broth
1/4 cup vermouth or dry white wine
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
3 tsp. cornstarch
3 tsp. water
8 oz. angel hair pasta, cooked and drained
1/4 cup minced fresh parsely
1/4 cup Parmesan cheese
2 Tbsp. sliced green onions


1. In a large skillet, cook scallops in 1 tsp. olive oil over mediume heat until firm and opaque. Remove and keep warm.

2. In the same skillet, saute onion in remaining 1 tsp. oil until tender, about 5 minutes. Add garlic; cook 1 min longer. Stir in the roasted red pepper, broth, wine, lemon juice, salt and pepper and bring to a boil. Combine cornstarch and water in a small bowl. Gradually stir into pan. Cook and stir 2 minutes until sauce thickens.

3. Stir in cooked angel hair and parsley; mix well. Place pasta on serving plates and sprinkle with Parmesan and green onions.

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