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Categories:
kosher salt fresh ground pepper extra-virgin olive oil whole wheat angel hair pasta white wine clam juice cornstarch garlic lemon juice capers butter parsley
Viewed: 56 - Published at: a year agoIngredients
- 1 lb dry sea scallops, tough muscle removed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh 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 (not that bottled stuff!)
- 1 tablespoon capers, rinsed and chopped
- 2 teaspoons butter
- 2 tablespoons chopped fresh parsley
Method
- 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.
