Scallop Piccata on Angel Hair Pasta

Recipe by Manami
READY IN: 35mins




  • 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.