By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-11-01

Servings: 6

Yield: 4 servings, 1 1/2 cups each

Total Time: 35 minutes

Prep Time: 35 minutes

Recipe Description:

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

Recipe Ingredients:

1. 1 pound dry sea scallops, tough muscle removed (see Ingredient note)
2. 1/4 teaspoon kosher salt
3. 1/4 teaspoon freshly ground pepper
4. 1 tablespoon extra-virgin olive oil
5. 8 ounces whole-wheat angel hair pasta
6. 1/2 cup white wine
7. 1/2 cup clam juice
8. 2 teaspoons cornstarch
9. 1/4 cup chopped garlic
10. 3 tablespoons lemon juice
11. 1 tablespoon capers, rinsed and chopped
12. 2 teaspoons butter
13. 2 tablespoons chopped fresh parsley

Recipe Steps:

1. Put a large pot of water on to boil.
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.
3. Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
4. Whisk wine, clam juice and cornstarch in a small bowl until smooth.
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.
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.

Recipe Tips & Notes:

1. 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.

Recipe Nutrition:

Per serving: 387 calories; 7 g fat (2 g saturated fat, 3g mono unsaturated fat); 42 mg cholesterol; 50 g carbohydrates; 28 g protein; 7 g fiber; 465 mg sodium; 514 mg potassium

Nutrtion Bonus: Selenium (96% daily value), Magnesium (29% dv), Vitamin C (25% dv), Zinc (17% dv).

Exchanges: 3 starch, 3 very lean meat, 1 fat

Carbohydrate Servings: 3

Recipe Categories:

Course(s)

Dinner

Cuisine(s)

Italian

Mediterranean

Degree of Difficulty

Easy

Special Health Consideration(s)

High Fiber

Low Sat Fat

Low Cholesterol

Low Sodium

Heart Healthy

Seasons & Occassions

Spring

Summer

Fall

Winter

Entertainment

Main Ingredient(s)

Pasta

Seafood

Seafood

Shellfish

Technique(s)

Saute

Quick

Dish Type(s)

Main Dish

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.