KCTS 9 Kitchen Recipes: Pasta with Scallops and Capers
Pasta with Scallops and Capers
Grace Cinciripini
Serves 4
Ingredients
1 pound spagehetti
1 cup olive oil
1 pound bay scallops
2 cloves chopped garlic
2 tablespoons capers, rinsed and drained
1 tablespoon fresh lemon juice
1 pinch ground red pepper
1 cup fresh chopped parsley
Preparation
Cook pasta in salted water until al dente (cooked so as to be firm but not hard), and drain. Return pasta to hot pot.
Meanwhile, heat olive oil in a big skillet over medium-heat. When hot, add the scallops and sear (without moving) on one side until golden brown, about 1 minute to 1 1/2 minutes per side (depending on how large your scallops are). Flip the scallops and cook on the second side for another minute. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove from heat to a warm plate. Tent with foil to keep warm.
Immediately, add garlic, capers, lemon juice, red pepper, and parsley to the skillet, and cover. Reduce heat to low and cook for 5 minutes.
Plate pasta and ladle sauce and scallops over pasta. Serve with green salad and crusty bread for soaking up extra sauce.
