Scallop Piccata on Angel Hair

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Scallop Piccata on Angel Hair

Scallop Piccata on Angel Hair

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

Serves 6

Prep Time 35 min

Total Time 35 min.


  • 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

Cooking Directions

Step 1

Put a large pot of water on to boil.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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.