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Scallop Spaghetti Recipe

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This recipe for Scallop Spaghetti is from "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound scallops (I like sea scallops better than bay scallops)
2 tablespoons olive oil
1 sweet onion, coarsely chopped
3 cloves garlic, coarsely chopped
¾ cup white wine
1 bottle (8 ounces) clam juice
¼ cup lemon juice
½ cup grated Swiss cheese
½ cup grated Parmesan or Romano cheese
¼ cup flour or cornstarch
½ cup water
1 pound pasta of your choice
Directions:
Directions:
Sauté scallops over high heat in olive oil, browning both sides, but not overcooking. Set aside.

Sauté onions and garlic. Add scallops back into pan and add wine, clam juice and lemon juice. Simmer for five minutes.

Shake flour or cornstarch together with water in a jar. Turn up heat until sauce is bubbling. Add flour mix slowly, stirring constantly, to thicken to taste.

Add cheeses. Turn off heat or heat at low until cheeses melt.

Serve over cooked pasta (I like tricolor rotini for this sauce)
Personal Notes:
Personal Notes:
This is my adaptation of Coquilles St. Jacques a la Provencal from Craig Claiborne's New York Times International Cookbook, my favorite cookbook for recipes. I made it Italian-style and turned it into a pasta sauce.

 

 

 

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