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Scallop Piccata on Angel Hair Pasta

Scallop Piccata on Angel Hair Pasta
This Recipe Is:

WebMD Recipe from

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

Prep: 35 minutes | Total Time: 35 minutes
  • 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
  • 1/4 cup
    garlic, chopped
  • 3 tablespoons
    lemon juice
  • 1 tablespoon
    capers, rinsed and chopped
  • 2 teaspoons
  • 2 tablespoons
    chopped fresh parsley
  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 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.
  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.
Nutritional Information
Serving Size: 1 1/2 cups

Makes: 4 servings
  • Calories387
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol42 mg
  • Carbohydrates50 g
    • Dietary fiber7 g
  • Protein28 g
  • Sodium465 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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