Scallops With Saffron Pasta

Oxmoor House
6 servings


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1 1/2 cups finely chopped onion
6 garlic cloves, minced
4 teaspoons butter, divided
2 (8-ounce) bottles clam juice
1 1/2 cups dry white wine
3/4 teaspoon salt
3/4 teaspoon saffron threads, crushed
7 cups hot cooked angel hair pasta (about 12 ounces uncooked pasta)
2/3 cup chopped green onions
1/2 teaspoon freshly ground pepper
Cooking spray
1 1/2 pounds bay scallops, rinsed and drained


Cook onion and garlic in 2 teaspoons butter in a large nonstick skillet over medium- high heat 3 minutes or until tender, stirring constantly. Add clam juice and next 3 ingredients. Bring to a boil; cook 15 minutes or until reduced to 2 cups. Add remaining butter; stir until melted. Pour over cooked pasta. Add green onions and pepper to pasta mixture; stir well.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops; cook, stirring often, 5 minutes or until done. Drain well. To serve, divide pasta evenly among 4 bowls; top with scallops.

Created date

March 2010

Nutritional Information

Calories 364
Fat 4.6 g
Satfat 1.9 g
Protein 27.7 g
Carbohydrate 51.6 g
Cholesterol 47 mg
Iron 3.4 mg
Sodium 684 mg
Caloriesfromfat 11 %
Fiber 2.5 g
Calcium 76 mg