Scallop Piccata on Angel Hair
Recipe from EatingWell

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


Scallop Piccata on Angel Hair

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Ingredients
  • 1 pound
    dry sea scallops, tough muscle removed (see Ingredient note)
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  • 1/4 teaspoon
    kosher salt
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  • 1/4 teaspoon
    freshly ground pepper
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  • 1 tablespoon
    extra-virgin olive oil
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  • 8 ounces
    whole-wheat angel hair pasta
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  • 1/2 cup
    white wine
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  • 1/2 cup
    clam juice
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  • 2 teaspoons
    cornstarch
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  • 1/4 cup
    chopped garlic
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  • 3 tablespoons
    lemon juice
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  • 1 tablespoon
    capers, rinsed and chopped
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  • 2 teaspoons
    butter
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  • 2 tablespoons
    chopped fresh parsley
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Directions
1.
Put a large pot of water on to boil.
2.
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.
3.
Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
4.
Whisk wine, clam juice and cornstarch in a small bowl until smooth.
5.
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.
6.
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.
Nutrition information
Per serving: Calories 387, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 42 mg, Sodium 465 mg, Carbohydrate 50 g, Fiber 7 g, Protein 28 g, Potassium 514 mg. Daily Values: Vitamin C 25%. Exchanges: Starch 3,Lean Meat 3,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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