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Scallop Piccata on Angel Hair

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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 (see Ingredient note)
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon extra-virgin olive oil
    • 8 ounces whole-wheat angel hair pasta
    • ½ cup white wine
    • ½ cup clam juice
    • 2 teaspoons cornstarch
    • ¼ cup chopped garlic
    • 3 tablespoons lemon juice
    • 1 tablespoon capers, rinsed and chopped
    • 2 teaspoons butter
    • 2 tablespoons chopped fresh parsley


  • 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.
  • 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.
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