Spaguetti with Scallops in a Lemon Butter Sauce


I found this recipe yesterday at

http://www.examiner.com/easy-meals-in-san-jose/on-tonight-s-easy-menu-scallops-piccata-with-angel-hair-and-roasted-asparagus?cid=parsely#parsely#ixzz1EzJ79M1J

I tried it last night and found it to be extremelly delicious and easy to make.

INGREDIENTS

1 pound dry angel hair or vermicelli pasta
2 pounds fresh bay or diver scallops (Make sure the little foot muscle has been removed as they are tough. The fishmonger will do this for you.)
salt and pepper
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, peeled and minced
1 cup dry white wine
1/4 cup capers, drained
1 lemon, zested and juiced
2 tablespoons butter
handful fresh parsley, leaves chopped

• Bring a large pot of water to boil over high heat.
• When the pot of water comes to a boil, add 1 teaspoon salt and the pasta. Set the timer for the appropriate number of minutes according to the package directions. When the pasta is done, drain well in a colander.
• Rinse the scallops under cold running water and pat dry thoroughly with a paper towel. Sprinkle scallops with salt and pepper.
• Place 2 tablespoons flour on a plate or shallow dish. Lightly dip the top and bottom of each scallop in the flour, shaking off any excess.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is shimmering hot, place the scallops into the skillet a single layer. Let them sear on one side without trying to move them for 2 – 3 minutes until a brown crust has developed. Turn each scallop over and let sear on the other side for 2 – 3 minutes until it browns on that side as well. Remove the scallops from the skillet and set aside.
• Add 1 tablespoon butter to the skillet. Add the garlic and sauté for 30 seconds.
• Add the dry white wine, capers, lemon zest and lemon juice. Scrape up any browned bits from the bottom of the pan (these add flavor!). Boil until the sauce is reduced, about 4 minutes. Stir in remaining 2 tablespoons butter and chopped parsley.
• Add the cooked, drained pasta to the sauce in the skillet and toss well with tongs to coat the pasta.
• Return the seared scallops to skillet by placing them on top of the pasta. Place the lid on the skillet and heat through for 1 – 2 minutes.

Pair with Roasted Asparagus and glasses of white wine for an easy, delicious meal.

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