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

Source: EatingWell Magazine, April/May 2006


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

1 1/2 cups
370 calories; protein 22.8g; carbohydrates 52.1g; dietary fiber 7.2g; sugars 2.8g; fat 6.9g; saturated fat 2g; cholesterol 33.2mg; vitamin a iu 234.7IU; vitamin c 10mg; folate 57.3mcg; calcium 56.8mg; iron 3mg; magnesium 117.1mg; potassium 479.6mg; sodium 610mg; thiamin 0.3mg.

3 starch, 3 lean meat, 1 fat