Scallop Piccata on Angel Hair

Made it,
Loved it.

Serving size 6

Prep Time

Total Time 35MIN

Ingredients

1 lb dry sea scallop, tough muscle removed (see ingredient note)
¼ tsp kosher salt
¼ tsp freshly ground pepper
1 Tbsp extra virgin olive oil
8 oz whole-wheat angel hair pasta
½ cup white wine
½ cup clam juice
2 tsp cornstarch
¼ cup chopped garlic
3 Tbsp lemon juice
1 Tbsp caper, rinsed and chopped
2 tsp butter
2 Tbsp chopped fresh parsley

Directions

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.

Ingredient Note: We prefer cooking with "dry" sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.