Menu Enter a recipe name, ingredient, keyword...

Scallp Piccata on Angel Hair Pasta


Google Ads
Rate this recipe 4.4/5 (14 Votes)


  • 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


Servings 4
Adapted from


Step 1

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.

You'll also love

Review this recipe