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Scallop Piccata on Angel Hair

April/May 2006

Your rating: None Average: 3.4 (107 votes)

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


Scallop Piccata on Angel Hair

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 387 calories; 7 g fat (2 g sat, 3 g mono); 42 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 3

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


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