4 oz. angel hair pasta
3/4 cup evaporated mild
1/3 cup roasted red peppers from a jar
1 Tbs. vodka, optional
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 Tbs. all-purpose flour
8 oz. bay scallops, rinsed and dried
1 Tbs. butter or margerine
1 small onion, minced
1 Tbs. chopped fresh parsley
1. Cook pasta according to package directions; drain.
2. Meanwhile, in blender puree evaporated milk,peppers,vodka, 1/4 tsp. salt and 1/2 tsp. pepper; set aside.
3. Combine flour with remaining salt and peper; coat scallops in flour mixture.
4. In large skillet melt butter over high heat.
5. Add onion;cook, stirring ocasionally, until browned, about 5 minutes.
6. Add scallops; cook, stirring occasionally, until golden, about 3 minutes.
7. Remove from skillet; cover to keep warm, add milk mixture to skillet; cook until liquid is reduced by about 1/3 about 3 minutes.
8. Toss pasta and reserved scallops with sauce.
9. Sprinkle with parsley; serve immediately.
Makes 2 servings. Per serving:
547 cals. 31g. protein; 15 g. fat 81 mg. chol.; 42 g. carbs; 735 mg. sodium
