Scallop Piccata on Angel Hair Pasta

“"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!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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