FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESSCALLOP Recipes >  Angel Hair Pasta w/Scallops

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

ANGEL HAIR PASTA WITH SCALLOPS IN SPICY TOMATO SAUCE

Fast & Fit: 150 Quick & Healthy Everyday Recipes Ready in Just 30 Minutes or Less
by Ellen Haas
Serving size: about 1½ cups
Serves: 8

 

Ingredients

• 1 tablespoon mustard seeds
• 2 teaspoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 cups "no salt added" diced tomatoes
• 1/4 cup chicken stock
• 1 teaspoon Dijon mustard, or to taste
• salt and freshly ground black pepper to taste
• 1 pound bay scallops
• 1 pound angel hair pasta (capellini)
 

Cooking Instructions

1. Toast the mustard seeds in a large saute pan over medium-high heat, shaking the pan to keep them from burning. Once they begin to pop (like popcorn), reduce the heat and add the olive oil and onions.

2. Cook the onions for about 5 minutes until golden, then add the garlic and cook until the garlic begins to soften. Add the tomatoes, stock, and the Dijon mustard, if desired. Simmer for about 5 minutes, allowing the flavors to blend.

3. Rinse the scallops and remove the thick, tough muscle on the side of the scallops. Pat dry with a paper towel.

4. Add the scallops to the tomato sauce and raise the heat to medium. Cook the scallops in the sauce for about 5 minutes.

5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain.

6. Transfer the pasta to a warm bowl and serve with the scallops and sauce.
 

    Nutrition Information
    Per Serving: Calories 287; Fat 3g; Protein 18 g; Sodium 211 mg; Carbohydrate 47 g; Fiber 3 g; Saturated Fat 1 g

     

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages