Angel Hair Pasta With Sea Scallops Recipe

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Angel Hair Pasta With Sea Scallops
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Ingredients:

Directions:

  1. Preparation:.
  2. Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.
  3. Cook pasta according to package directions.
  4. Cook with salted water.
  5. Drain well. Place in a large bowl and set aside.
  6. 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.
  7. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly.
  8. Cook 1 minute or until thickened, stirring constantly. Pour over pasta and toss well. Set aside and keep warm.
  9. 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.
  10. Spread the bread crumbs on top of the pasta and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 433.64 Kcal (1816 kJ)
Calories from fat 65.76 Kcal
% Daily Value*
Total Fat 7.31g 11%
Cholesterol 46.47mg 15%
Sodium 1167.28mg 49%
Potassium 565.42mg 12%
Total Carbs 60.5g 20%
Sugars 4.65g 19%
Dietary Fiber 3.02g 12%
Protein 32.29g 65%
Vitamin C 13mg 22%
Iron 201.1mg 1117%
Calcium 44.6mg 4%
Amount Per 100 g
Calories 159.45 Kcal (668 kJ)
Calories from fat 24.18 Kcal
% Daily Value*
Total Fat 2.69g 11%
Cholesterol 17.09mg 15%
Sodium 429.22mg 49%
Potassium 207.91mg 12%
Total Carbs 22.24g 20%
Sugars 1.71g 19%
Dietary Fiber 1.11g 12%
Protein 11.87g 65%
Vitamin C 4.8mg 22%
Iron 74mg 1117%
Calcium 16.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 11
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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