Scallop Piccata on Angel Hair
From EatingWell: April/May 2006
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)
- 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
- Put a large pot of water on to boil.
- 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.
- Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
- Whisk wine, clam juice and cornstarch in a small bowl until smooth.
- 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.
- 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.
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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- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Everyday favorites
- April/May 2006