Scallp Piccata on Angel Hair Pasta
- 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
Adapted from webmd.com
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
See additional information.