Scallop Piccata On Angel Hair Recipes

SCALLOP PICCATA ON ANGEL HAIR PASTA

Steps:

• 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.

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

SCALLP PICCATA ON ANGEL HAIR PASTA RECIPE - (4.4/5)

Steps:

• 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. Makes: 4 servings Bladder Control Problems Joint Replacement See additional information.

SCALLOP PICCATA ON ANGEL HAIR

Steps:

• 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.

SCALLOP PICCATA WITH SAUTEED SPINACH

Steps:

• Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and keep warm.
• Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter and capers, stirring until butter melts. Pour sauce in a bowl.
• Heat remaining 2 teaspoons EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.