{"id":2693,"date":"1999-12-04T13:04:20","date_gmt":"1999-12-04T13:04:20","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/scallops-provencale-on-angel-hair-pasta\/"},"modified":"1999-12-04T13:04:20","modified_gmt":"1999-12-04T13:04:20","slug":"scallops-provencale-on-angel-hair-pasta","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/scallops-provencale-on-angel-hair-pasta\/","title":{"rendered":"Scallops Provencale on Angel Hair Pasta"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 lb. bay scallops<br \/>\n2 Tbs. flour<br \/>\n1 lb. angel hair pasta<br \/>\n2\/3 c. olive oil<br \/>\n3-4 cloves garlic, finely chopped<br \/>\n1\/2 c. minced parsley<br \/>\nGround black pepper<br \/>\n2 Tbs. Cognac<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Bring pasta water to a boil. Toss scallops in flour so that they are lightly coated. Drop pasta into pot to cook. Quickly heat the oil in a frypan &amp; when hot, add scallops &amp; toss well. Shake &amp; stir for no more than 2 minutes. Off the heat add garlic, parsley &amp; pepper to scallops &amp; toss another minute. Pour in Cognac &amp; cook another half minute. Drain pasta &amp; pour sauce over. 5 servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 lb. bay scallops 2 Tbs. flour 1 lb. angel hair pasta 2\/3 c. olive oil 3-4 cloves garlic, finely chopped 1\/2 c. minced parsley Ground black pepper 2 Tbs. Cognac<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-2693","post","type-post","status-publish","format-standard","hentry","category-shellfish"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2693"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2693\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}