pat's Recipe

Scallop Piccata on Angel Hair

Category: PASTA

Serves: 4
Ingredients
1 pound dry sea scallops, tough muscle removed
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

Preparation
1. Put a large pot of water on to boil.

2. 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.

3. Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.

4. Whisk wine, clam juice and cornstarch in a small bowl until smooth.

5. Cook garlic in the pan over medium-high heat, stirring often, until softened, 1-2 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, 1-2 minutes.

6. 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.

When choosing scallops, look for “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 mushy, less flavorful, and will not brown properly.