Seared Scallops on Angel Hair Pasta
Stir 1/4 cup broth into flour until smooth; set aside. In a large stockpot, bring lightly salted water to a boil. Melt 1 tbsp. butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 min., stirring frequently. Add garlic; sauté 1 min., stirring constantly. Add wine, scraping pan; bring to a boil. Cook, stirring often, until liquid almost evaporates. Add remaining broth to pan; bring to a boil. Cook until reduced by half (about 5 min.). While sauce cooks, add pasta to boiling water and cook according to package directions (when pasta is done, drain and keep warm). Meanwhile, melt 1 tbsp. butter in another large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center (1-2 min. per side). Transfer scallops to plate; tent with foil to keep warm. Stir flour-broth mixture into reduced sauce; cook, stirring frequently, 1 min. until slightly thickened. Remove from heat; whisk in remaining butter and juice. Add drained pasta to sauce and toss to coat. Transfer pasta to a large serving platter; arrange scallops on top. Sprinkle with parsley and garnish with lemon; serve immediately. (Recipe shown above with Rosemary Pesto.)
- Prep a scallop by pulling off and discarding the small muscle on the side (if it is still attached). Dry it thoroughly to ensure the most golden-brown crust.
- Add scallops to the pan when the butter stops bubbling and starts to brown on the edges of the pan.
Nutrition Information per Serving:
Total Calories: 239
Total Fat: 9 g
Saturated Fat: 5 g
Protein: 13 g
Sodium: 289 mg
Rich in vitamin K and selenium, low in fat and a good source of vitamins A, C and B.