- 1 pound dry sea scallops, tough muscle removed (see Ingredient note)
- 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 chopped garlic
- 3 tablespoon lemon juice
- 1 tablespoon capers, rinsed and chopped
- 2 teaspoons butter
- 2 tablespoon chopped fresh parsley
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.
- Serving: Per serving
- Calories: 387
- Carbohydrates: 50g
- Fat: 7g
- Protein: 28g
- Dietary Fiber: 7g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 42mg
- Potassium: 514mg
- Sodium: 465mg
- Exchanges: 3 starch, 3 very lean meat, 1 fat
- Carbohydrate Servings: 3