Scallop Piccata

Name: Scallop Piccata
Ingredients: 1 (16 ounce) package angel hair pasta; 3 cloves garlic, minced, divided; 2 cups chicken broth; 1/2 lemon, thinly sliced; 2 tablespoons lemon juice; 2 tablespoons capers, drained and rinsed; 2 tablespoons butter, divided; 1 tablespoon chopped fresh ginger; 1 pound sea scallops, rinsed and patted dry; 1 lemon, juiced; salt and freshly ground black pepper to taste; 1/4 cup heavy whipping cream (optional); 1 tablespoon grated Parmesan cheese, or to taste (optional)

13 ingredients

4 steps

Ingredients

1 (16 ounce) package angel hair pasta
3 cloves garlic, minced, divided
2 cups chicken broth
1/2 lemon, thinly sliced
2 tablespoons lemon juice
2 tablespoons capers, drained and rinsed
2 tablespoons butter, divided
1 tablespoon chopped fresh ginger
1 pound sea scallops, rinsed and patted dry
1 lemon, juiced
salt and freshly ground black pepper to taste
1/4 cup heavy whipping cream (optional)
1 tablespoon grated Parmesan cheese, or to taste (optional)

Directions

1

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
2

Heat a skillet over medium heat. Add 2 cloves minced garlic and cook until fragrant, about 20 seconds. Pour in broth, scraping any brown bits from the bottom of the skillet. Stir in lemon slices and bring to a boil, about 5 minutes. Cook, stirring occasionally, until sauce is reduced to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until slightly thickened, about 5 minutes more. Add 1 tablespoon butter and swirl it into the sauce by tilting the skillet until butter is melted and incorporated. Remove skillet from heat and set sauce aside.
3

Melt remaining butter in another skillet over medium heat. Stir in remaining garlic and ginger and cook until just fragrant and softened, about 1 minute. Slice any scallops that are more than 3/4-inch thick in half so they will cook evenly. Stir scallops into the skillet with the garlic and ginger. Cook and gently stir just until scallops feel slightly firm, 1 to 5 minutes; do not overcook to avoid tough scallops. Stir in the juice of 1 lemon and season with salt and black pepper. Pour in cream and bring mixture to a bare simmer.
4

Serve scallops and sauce over the cooked pasta; garnish with Parmesan cheese.