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    Scallop Piccata on Angel Hair Pasta

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


    • 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 garlic, chopped
    • 3 tablespoons lemon juice
    • 1 tablespoon capers, rinsed and chopped
    • 2 teaspoons butter
    • 2 tablespoons chopped fresh parsley


    Step 1
    Put a large pot of water on to boil.
    Step 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.
    Step 3
    Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
    Step 4
    Whisk wine, clam juice and cornstarch in a small bowl until smooth.
    Step 5
    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.
    Step 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.

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