SCALLOP PICCATA ON ANGEL HAIR

Scallop Piccata on Angel Hair image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 13

Ingredients

1 pounds dry sea scallops
0.25 teaspoons kosher salt
0.25 teaspoons pepper
1 tablespoons olive oil
8 ounces angel hair pasta
0.5 cups white wine
0.5 cups clam juice
2 teaspoons cornstarch
0.25 cups garlic
3 tablespoons lemon juice
1 tablespoons capers
2 teaspoons butter
2 tablespoons parsley

Steps:

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g