Scallops With Angel Hair

• 8 ounces uncooked angel hair pasta
• 3/4 pound bay scallops
• 2 teaspoons olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/4 cup dry white wine or additional vegetable broth
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 1/4 cup minced fresh parsley
• Shredded Parmesan cheese and thinly sliced green onions, optional

1. Cook pasta according to package directions. Meanwhile, in a
2. coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm.
3. 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.
4. 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.
5. Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.

angel hair pasta, bay scallops, olive oil, onion, garlic, vegetable broth, white wine, lemon juice, salt, pepper, cornstarch, cold water, fresh parsley, parmesan cheese

Taken from www.tasteofhome.com/recipes/scallops-with-angel-hair/ (may not work)