Try this PASTA-SEAFOOD- Scallop Piccata recipe, or contribute your own.
Suggest a better descriptiondirections
1.Put a large pot of water on to boil.
2.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.
3.Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
4.Whisk wine, clam juice and cornstarch in a small bowl until smooth.
5.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.
6.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.
7.Ingredient Note: We prefer cooking with "dry" sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
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Serving Size: 1 Serving (1023g) | ||
Recipe Makes: Servings | ||
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Calories: 676 | ||
Calories from Fat: 566 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.8g | 84 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 534.9mg | 18 % | |
Potassium 483.5mg | 13 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 21.5g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 676
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