Scallop Piccata on Angel Hair Pasta

By Alqualonde

Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.

Ingredients

• 1 pound dry sea scallops, tough muscle removed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 8 ounces whole-wheat angel hair pasta
• 1/2 cup white wine
• 1/2 cup clam juice
• 2 teaspoons cornstarch
• 1/4 cup garlic, chopped
• 3 tablespoons lemon juice
• 1 tablespoon capers, rinsed and chopped
• 2 teaspoons butter
• 2 tablespoons fresh parsley, chopped

Details

Cooking time 35mins

Preparation

Step 1

1. Put a large pot of water on to boil.

2. Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.

3. Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.

4. Whisk wine, clam juice and cornstarch in a small bowl until smooth.

5. Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.

6. Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.