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

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006


Recipe Summary

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

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.

Reviews (2)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
I added a few things 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 sauteed 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!!!! Pros: Easy Cons: Bland Read More
Rating: 5 stars
Easy and delicious 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. Read More
Rating: 3 stars
A little bland but decent 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. Pros: light healthy easy Cons: a little bland Read More
Rating: 4 stars
Perfect 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. Pros: Flavorful light simple Read More
Rating: 2 stars
Bland 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. Pros: Scallops were tasty Cons: Pasta was bland not worth the effort on the sauce Read More