Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 387 calories; 7 g fat (2 g sat, 3 g mono); 42 mg cholesterol; 50 g carbohydrate; 28 g protein; 7 g fiber; 465 mg sodium; 514 mg potassium.
Nutrition bonus: Selenium (96% daily value), Magnesium (29% dv), Vitamin C (25% dv), Zinc (17% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 3 very lean meat, 1 fat

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.

This recipe is wonderful. It was easy to execute and very tasty, just right on a hot summer day!

Peggie, Chicago, IL

Very good, and so simple to make. This is the first time I have cooked scallops at home and it came out great. Even my skeptical boyfriend loved it!

Meghan, New Orleans, LA

Good, but seemed that something was missing...next time I'll taste it and make adjustments.

Beth , Mesa, AZ

I thought this recipe was excellent. I used extra garlic and eliminated the butter and salt. I added a small amount of fresh grated romano cheese.

Lynne, Monroe, WA

I have made this dish twice. My husband I really enjoyed this dish both times I have made it.

Linda, Woodinville, WA