Scallp Piccata on Angel Hair Pasta

Photo by debbie b.
Adapted from webmd.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from webmd.com

Ingredients

  • 1

    lb dry sea scallops, tough muscle removed

  • 1/4

    tsps kosher salt

  • 1/4

    tsps freshly ground pepper

  • 1

    tbsp extra-virgin olive oil

  • 8

    oz whole-wheat angel hair pasta

  • 1/2

    cup white wine

  • 1/2

    cup clam juice

  • 2

    tsps cornstarch

  • 1/4

    cup garlic, chopped

  • 3

    tbsp lemon juice

  • 1

    tbsp capers, rinsed and chopped

  • 2

    tsps butter

  • 2

    tbsps chopped fresh parsley

Directions

Put a large pot of water on to boil. 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. Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse. Whisk wine, clam juice and cornstarch in a small bowl until smooth. 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. 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. Makes: 4 servings Bladder Control Problems Joint Replacement See additional information.

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