pat's Recipe

Scallop Piccata on Angel Hair

Category: PASTA

Superfine angel hair and delicate scallops are coated with a light, lemon white wine and caper sauce. When choosing scallops, look for "dry" sea scallops (not treated with sodium tripolyphosphate, or stp). Scallops that have been treated with STP have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

1 lb dry sea scallops, tough muscle removed
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1 Tbsp oive oil
8 ounces angel hair pasta
1/3 cup white wine
1/2 cup clam juice
2 tsp cornstarch
1/4 cup chopped garlic
3 Tbsp lemon juice
1 Tbsp capers, rinsed and chopped
2 tsp butter
2 Tbsp chopped fresh parsley

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 same skillet over medium-high heat, stirringoften, 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.
Return the scallops to the skillet, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.

serves 4