I agree that it was a bit bland the first time I made it. So my second time I made some changes and it was amazing. I 3 ounces of thinly sluiced prosciutto and finely diced it. I sautéed it in a pan with some vidalia onion, fresh garlic and salt and pepper in till prosciutto was a little crispy. I followed the recipe and when finished I tossed the prosciutto mixture with the sauce, scallops and pasta. It was delicious!!!!
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.
5 Reviews for Scallop Piccata on Angel Hair
Was a little wary as I'd never cooked scallops before, but this was amazing! I added a little extra lemon, but otherwise followed the recipe to the letter and thought it turned out great. Will definitely make again.
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.