Scallop Piccata On Angel Hair Recipe

Cooking Directions

• STEP 1.Cook the angel hair pasta according to the package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium-high heat.
• STEP 3.Season the scallops with salt and pepper, then add them to the skillet.
• STEP 4.Cook the scallops for about 2-3 minutes per side, or until they are golden brown and cooked through.
• STEP 5.Remove the scallops from the skillet and set them aside.
• STEP 6.In the same skillet, melt the butter over medium heat.
• STEP 7.Add the garlic and cook for about 1 minute, or until fragrant.
• STEP 8.Stir in the lemon juice, chicken broth, and capers.
• STEP 9.Bring the sauce to a simmer and cook for about 2 minutes, or until slightly thickened.
• STEP 10.Return the scallops to the skillet and cook for an additional 1-2 minutes, or until heated through.
• STEP 11.Serve the scallops and sauce over the cooked angel hair pasta.
• STEP 12.Garnish with fresh parsley and lemon wedges, if desired.

Cooking Tips

• Make sure to pat the scallops dry with a paper towel before cooking to ensure a nice sear.
• Do not overcrowd the skillet when cooking the scallops, as this can prevent them from browning properly.
• If you prefer a thicker sauce, you can whisk in a cornstarch slurry (cornstarch mixed with water) during the simmering process.

Storage and Serving

• Serve the Scallop Piccata on Angel Hair immediately while it is still hot.
• You can store any leftover scallops and pasta in separate airtight containers in the refrigerator for up to 2 days.
• Reheat the scallops and pasta in a skillet or microwave before serving.