Scallop Piccata on Angel Hair
Source: EatingWell: April/May 2006
Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.
1 pound dry sea scallops, tough muscle removed (Cindy's note - can use shrimp too)
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1 T extra-virgin olive oil
8 oz whole-wheat angel hair pasta
1/2 cup white wine
1/2 cup clam juice
2 tsp cornstarch
1/4 cup chopped garlic
3 T lemon juice
1 T capers, rinsed and chopped
2 tsp butter
2 T chopped fresh parsley
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.
4 servings