Scallop Piccata on Angel Hair
Total Time: 35 minutes
Servings: 4 (1 1/2 cups each)
Ingredients:
1 pound dry sea scallops, tough muscle removed
1/4 teaspoon salt substitute
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 chopped garlic
3 tablespoons lemon juice
1 tablespoon capers, rinsed and chopped
2 teaspoons butter substitute
2 tablespoons chopped fresh parsley
Directions:
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.
Nutritional Info:
Per Serving
Calories: 375
Protein: 28g
Carbs: 50g
Fat: 7g
Sodium: 365mg
Cholesterol: 42mg
Fiber: 7g
Total Time: 35 minutes
Servings: 4 (1 1/2 cups each)
Ingredients:
1 pound dry sea scallops, tough muscle removed
1/4 teaspoon salt substitute
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 chopped garlic
3 tablespoons lemon juice
1 tablespoon capers, rinsed and chopped
2 teaspoons butter substitute
2 tablespoons chopped fresh parsley
Directions:
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.
Nutritional Info:
Per Serving
Calories: 375
Protein: 28g
Carbs: 50g
Fat: 7g
Sodium: 365mg
Cholesterol: 42mg
Fiber: 7g
