From EatingWell: April/May 2006
Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.
The is one of the first Eating Well recipes that I would not do again. The scallops were fine but the pasta was really tasteless. I actually washed off the leftover noodles and we will eat them with spaghetti sauce.
To do another time I would skip the sauce completely and just serve the pan-seared scallops over angel hair with olive oil, salt and pepper.
I thought this was a quick and easy dish. The capers were the perfect addition and I thought it was flavorful the way the recipe had it becuase of the lemon, capers, and wine. I used baby scallops, which left me a challenge of not a good sear, but they still tasted great. I would recommend using large scallops.
The sauce was very light, which was good, but it was also a little bland. I ended up adding a little bit of garlic salt for some extra flavor. Some sort of low-fat cheese mixed in would probably also be good. But I do think I'll make this again sometime, because it was fairly quick and easy, and I liked that it was light and healthy.
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