Friday, December 21, 2012

Yummy Pasta Treat!

I am always on the look out for new dishes to make for dinner. My eldest, Samantha, loves fish.  Whenever I come upon a quick and easy fish dish, I am there!

We are crazy pasta eaters in our house. I try to make a few variations to make it exciting and different. I received an email for a pasta dish with scallops from WebMD and I will definitely be trying it out.

Scallop Piccata on Angel Hair Pasta

1 pound dry sea scallops, tough muscle removed
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 garlic, chopped 
3 tablespoons lemon juice
1 tablespoon capers, rinsed and chopped  
2 teaspoons butter   
2 tablespoons chopped fresh parsley

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.

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