Scallop Piccata on Angel Hair Pasta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic. Found on Eating Well Newsletter, May/07. We made this for Live Strong Day - the sauce is very lemony just like with the veal - and it is just wonderful! Ingredients:
1 lb dry sea scallops, tough muscle removed |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh 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 chopped garlic |
3 tablespoons lemon juice (not that bottled stuff!) |
1 tablespoon capers, rinsed and chopped |
2 teaspoons butter |
2 tablespoons chopped fresh parsley |
Directions:
1. Put a large pot of water on to boil.
2. Sprinkle scallops on both sides with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total.
5. Transfer to a plate.
6. Cook pasta in the boiling water until not quite tender, about 4 minutes.
7. Drain and rinse.
8. Whisk wine, clam juice and cornstarch in a small bowl until smooth.
9. Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes.
10. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes.
11. Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
12. Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute.
13. Stir in parsley and serve immediately.
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