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Scallops With Saffron Pasta

Yield 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection