Ingredients
8 ounces uncooked angel hair pasta3/4 pound bay scallops2 teaspoons olive oil, divided1 small onion, chopped2 garlic cloves, minced1 cup vegetable broth1/4 cup dry white wine or additional vegetable broth2 tablespoons lemon juice1/4 teaspoon salt1/8 teaspoon pepper2 teaspoons cornstarch2 teaspoons cold water1/4 cup minced fresh parsleyShredded Parmesan cheese and thinly sliced green onions, optional
Preparation
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.
