Scallop Piccata On Angel Hair Pasta

1. 1

   Put a large pot of water on to boil.

2. 2

   Sprinkle scallops on both sides with salt and pepper.

3. 3

   Heat oil in a large nonstick skillet over medium-high heat.

4. 4

   Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total.

5. 5

   Transfer to a plate.

6. 6

   Cook pasta in the boiling water until not quite tender, about 4 minutes.

7. 7

   Drain and rinse.

8. 8

   Whisk wine, clam juice and cornstarch in a small bowl until smooth.

9. 9

   Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes.

10. 10

    Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes.

11. 11

    Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.

12. 12

    Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute.

13. 13

    Stir in parsley and serve immediately.

* Per serving · 4 servings · Values may vary.