Scallop Piccata On Angel Hair Pasta - cooking recipe

Ingredients

1 lb dry sea scallops, tough muscle removed
1/4 teaspoon kosher salt
1/4 teaspoon fresh 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 chopped garlic
3 tablespoons lemon juice (not that bottled stuff!)
1 tablespoon capers, rinsed and chopped
2 teaspoons butter
2 tablespoons chopped fresh parsley

Preparation

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.