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Cholesterol: 45 mg
Sodium: 355 mg
6 pieces parchment paper or
aluminum foil, 12" by 20"
12 oz. cooked capellini pasta (angel hair)
15 oz. sea scallops
2 cloves garlic, crushed
4 tsp. olive oil
18 oz. vegetable saffron broth
Pinch of salt
Cook pasta al dente, cool and set aside. Slice scallops into thin
circles and marinate in olive oil, crushed garlic, and salt.
Cut paper into a heart shape. If using foil, do not cut, leave as
rectangle. Place pasta on one side of paper or foil. Put scallops
on top of pasta and moisten with vegetable saffron broth. Seal
paper by folding around curve, creasing corners. Bake at 450°F for
Vegetable Saffron Broth
1 large onion, diced
1 large carrot, diced
3 celery stalks, diced
1 tbs. chopped garlic
1 pinch dried thyme
1 pinch red chiles
1-2 pinches saffron
1 tbs. light olive oil
1 cup dry white wine
2 large tomatoes, skinned, seeded and diced
4 cups light seafood stock or clam juice
diluted with water
Salt and pepper, to taste
In large saucepan, sauté vegetables, garlic, oil, thyme and chiles
until golden brown, add white wine and saffron and boil 1 minute.
Add tomatoes and stock and simmer for 20 to 30 minutes. Pass
through cheesecloth. Skim, season, and chill.