Scallop Piccata on Angel Hair (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Scallop Piccata on Angel Hair

http://www.eatingwell.com/recipes/scallop_piccata_on_angel_hair.html

From EatingWell:  April/May 2006

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

4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 387 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 42 mg Cholesterol; 50 g Carbohydrates; 28 g Protein; 7 g Fiber; 465 mg Sodium; 514 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 3 very lean meat, 1 fat

Tips & Notes