Angel Hair Pasta With Sea Scallops Recipe

Posted by Grandma Jeanne on September 20, 2008

1/2 cup soft breadcrumbs
8 ounces angel hair pasta
1 tablespoon olive oil, for vegetables
1 teaspoon olive oil, for scallops
1/2 cup chopped fresh parsley, divided
1 clove garlic, minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice (1 bottle)
1 pound 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 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.

4 servings