Best 6 Angel Hair Pasta And Scallops With Margherita Prosciutto Recipes

ANGEL HAIR PASTA WITH SEA SCALLOPS

Steps:

• Preparation:.
• Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.
• Cook pasta according to package directions.
• Cook with salted water.
• Drain well. Place in a large bowl and set aside.
• At the same time heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; sauté 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 and toss well. Set aside and keep warm.
• Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and sauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.
• Spread the bread crumbs on top of the pasta and serve.

SCALLOP PICCATA ON ANGEL HAIR PASTA

Steps:

• Put a large pot of water on to boil.
• Sprinkle scallops on both sides with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total.
• Transfer to a plate.
• Cook pasta in the boiling water until not quite tender, about 4 minutes.
• Drain and rinse.
• Whisk wine, clam juice and cornstarch in a small bowl until smooth.
• Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes.
• Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes.
• Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
• Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute.
• Stir in parsley and serve immediately.

ANGEL HAIR PASTA WITH PEAS, PROSCIUTTO, AND LEMON

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
• Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.

CREAMY SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Cook pasta as directed on package. Drain; place in large serving bowl.
• Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.
• Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.

SCALLOPS WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.