Scallops with Angel Hair

Name: Scallops with Angel Hair
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 8 ounces uncooked angel hair pasta; 3/4 pound bay scallops; 2 teaspoons olive oil, divided; 1 small onion, chopped; 2 garlic cloves, minced; 1 cup vegetable broth; 1/4 cup dry white wine or additional vegetable broth; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 teaspoons cornstarch; 2 teaspoons cold water; 1/4 cup minced fresh parsley; Optional: Shredded Parmesan cheese and thinly sliced green onions

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Nancy Mueller

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 31, 2023

Scallops taste extravagant, but they’re actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. —Nancy and John Mueller, Menomonee Falls, WI

TEST KITCHEN APPROVED

Scallops with Angel Hair

2 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

8 ounces uncooked angel hair pasta
3/4 pound bay scallops
2 teaspoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1/4 cup dry white wine or additional vegetable broth
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup minced fresh parsley
Optional: Shredded Parmesan cheese and thinly sliced green onions

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Directions

1
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm.

2
In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil.
3
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through.
4
Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.