Scallop Piccata on Angel Hair
Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.
Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies and Garlic.
1 pound dry sea scallops, tough muscle removed (see Ingredient note)
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
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.
Cook, stirring gently, until heated through and coated with the sauce, about 1 minute.
Stir in parsley and serve immediately.
Ingredient note:
I 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.