Scallop Piccata on Angel Hair

Scallop Piccata on Angel HairProvided by Preparation Time: 35 minutes Level: Easy

Cook Time: 35 minutes Serves: 6

Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.

:Ingredients:

1 pound dry sea scallops, tough muscle removed (see Ingredient note)

1/4 teaspoon kosher salt

1/4 teaspoon freshly 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

1 tablespoon capers, rinsed and chopped

2 teaspoons butter

2 tablespoons chopped fresh parsley

Preparation:

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.

Tip:
Ingredient Note: We prefer cooking with "dry" sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.