Capellini With Nantucket Bay Scallops Recipe

Name: Capellini With Nantucket Bay Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1-2 garlic cloves, peeled and thinly sliced; Kosher salt?; 1/2 cup dry white wine or white vermouth; Red chile flakes to taste?; 1/2 pound Nantucket Bay scallops (or sea scallops, halved or quartered if large); 1/4 cup chopped flat-leaf parsley, plus more for garnish; 3/4 pound cappellini (angel hair) pasta; 1/4 cup freshly squeezed lemon juice; 2 tablespoons lemon zest; 2 tablespoons fine dry breadcrumbs

Servings: persons

1 tablespoon extra virgin olive oil
1-2 garlic cloves, peeled and thinly sliced
Kosher salt?
1/2 cup dry white wine or white vermouth
Red chile flakes to taste?
1/2 pound Nantucket Bay scallops (or sea scallops, halved or quartered if large)
1/4 cup chopped flat-leaf parsley, plus more for garnish
3/4 pound cappellini (angel hair) pasta
1/4 cup freshly squeezed lemon juice
2 tablespoons lemon zest
2 tablespoons fine dry breadcrumbs

1
Get a large pot of salted water boiling for the pasta.
2
Add the cappellini to the boiling pasta water and cook about 3 minutes, just until al dente. Remove the pasta from the water and place into a warmed serving bowl, adding a ladle or two of the starchy water to keep it moist.
3
While the pasta cooks, warm the olive oil in a wide skillet and add the garlic cloves and a pinch of salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden.
4
Add the wine and chile flakes and let cook for a moment before adding the scallops. Season the scallops with a bit more salt and cook for about 3-4 minutes, until the scallops are just cooked through.
5
Stir the 1/4 cup of parsley and the lemon juice into the scallops and remove them from the heat. Pour the scallops and sauce over the cooked pasta and toss gently.
6
Divide between warmed bowls or plates and top each serving with additional chopped parsley, the grated lemon zest, and a sprinkling of breadcrumbs.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1-2 garlic cloves, peeled and thinly sliced, Kosher salt?, 1/2 cup dry white wine or white vermouth, and more.

Yes, Capellini With Nantucket Bay Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Capellini With Nantucket Bay Scallops

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