1 pound bay scallops, patted dry
9 ounces fresh angel hair pasta
6 to 8 cloves garlic, finely chopped
1/2 cup chopped parsley
1/4 teaspoon lemon zest, optional
6 tablespoons butter
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
Bring 3 quarts water to a boil in a 4-quart stockpot over high heat.
Meanwhile, chop garlic finely. Chop parsley and set aside.
Cook pasta in boiling water 1 to 2 minutes. Drain and set aside in large serving bowl.
Melt 1 teaspoon butter in a large, non-stick skillet over medium-high heat. Sauté scallops 2 to 3 minutes, stirring occasionally, until just firm. Remove scallops with a slotted spoon to bowl of pasta.
Add garlic to skillet; sauté 1 minute. Pour wine over garlic. Season with salt and pepper. Boil 5 minutes to reduce to about 1 cup liquid. Stir in parsley; add cornstarch solution and stir to thicken. Add remaining 1 teaspoon butter and stir.
Pour sauce over scallops and pasta. Toss to coat and serve.
No Nutritional Information Available