Scallop Piccata on Angel Hair Pasta
Elevate your weeknight dinner routine with this elegant yet approachable Scallop Piccata on Angel Hair Pasta recipe. Succulent, golden-seared sea scallops take center stage, complemented by a tangy, buttery piccata sauce enriched with fresh lemon juice, briny capers, and a splash of white wine. Tossed with delicate angel hair pasta, this dish achieves the perfect balance of flavors and textures, while fresh parsley and grated Parmesan add a finishing touch of brightness and sophistication. Ready in just 35 minutes, this Italian-inspired recipe is a showstopping choice for entertaining or simply treating yourself to a gourmet meal at home. Perfect for lovers of seafood, pasta, and vibrant Mediterranean flavors!
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Ingredients
- 1 pound Large sea scallops
- 8 ounces Angel hair pasta
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 cup White wine
- 0.5 cup Chicken or vegetable broth
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup Parmesan cheese (grated, for garnish)
- 1 teaspoon Lemon zest (optional, for garnish)
Directions
Step 1
Pat the scallops dry with paper towels and remove the side muscle if it's still attached. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 2
Dredge the scallops lightly in all-purpose flour, shaking off the excess. Set aside.
Step 3
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
Step 4
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter until the butter is melted and foamy.
Step 5
Add the scallops in a single layer (do not overcrowd) and sear for 2-3 minutes on one side until golden brown. Flip and cook for another 1-2 minutes on the other side. Remove the scallops from the skillet and set them aside.
Step 6
Reduce the heat to medium, then add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 7
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes to reduce slightly.
Step 8
Add the chicken or vegetable broth, lemon juice, and capers to the skillet. Stir to combine and let the sauce simmer for another 2-3 minutes.
Step 9
Return the scallops to the skillet, spooning the sauce over them. Cook for 1-2 minutes until heated through.
Step 10
Add the drained pasta directly to the skillet, tossing gently to coat in the sauce. If the sauce appears too thick, add a few tablespoons of the reserved pasta cooking water until the desired consistency is achieved.
Step 11
Sprinkle the chopped parsley over the dish and toss lightly.
Step 12
Serve the scallop piccata hot, garnished with grated Parmesan cheese and optional lemon zest. Enjoy!
Nutrition Facts
| Serving size | (1175.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2467.5 |
| Total Fat 101.5g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 357.6mg | 0% |
| Sodium 7196.2mg | 0% |
| Total Carbohydrate 230.5g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 11.1g | |
| Protein 149.8g | 0% |
| Vitamin D 23.8IU | 0% |
| Calcium 790.9mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1796.2mg | 0% |
Source of Calories