INGREDIENTS
1 lb. dry sea scallops, tough muscle removed
1/4 tsp. each of salt and pepper
1 TBSP. extra-virgin olive oil
8 oz. whole-wheat angel hair pasta
1/2 cup white wine
1/2 cup clam juice
2 tsp. cornstarch
1/4 cup garlic, chopped
3 TBSP. lemon juice
1 TBSP. capers, rinsed and chopped
3 tsp. butter
2 TBSP. fresh parsley, chopped
DIRECTIONS
Bring a large pot of water to a 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 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.
Add the wine mixture; bring to a boil and cook until thickened.
Stir in lemon juice, capers and butter; cook until the butter melts.
Return scallops to the pan, add the pasta; cook, stirring gently, until heated through and coated with the sauce.
Stir in parsley and serve immediately.
Serves 4.
