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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

• 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

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

• 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.