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Seared Scallop Piccata
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A classic piccata dish featuring seared scallops with lemon and garlic, served over angel hair pasta and kale.
Ingredients
- 8 ounce Angel Hair Pasta
- 8 ounce Kale Leaves
- 1 1/2 pound Sea Scallops
- 1/4 cup Butter
- 1/4 cup Capers
- 3 each Garlic Cloves
- 1/2 cup Dry White Wine
- 2 teaspoon Lemon Zest
- 3 tablespoon Lemon Juice
Instructions
- Cook pasta according to package directions. Just before pasta is done, add kale to pot and stir. Reserve ½ cup pasta cooking water; drain pasta and kale.
- Meanwhile, pat scallops dry and season with ½ tsp each salt and black pepper.
- In a 10-inch heavy skillet heat 2 Tbsp. canola oil over high until very hot but not smoking.
- Add scallops; reduce heat to medium. Cook until deep brown on the bottom, 3 minutes. Turn and cook on second side until just cooked, about 3 minutes. Transfer scallops to a plate; cover to keep warm.
- Add butter to same skillet. Cook over medium-low, stirring frequently, until brown and nutty, 3 minutes.
- Add capers and garlic; cook, stirring constantly, until fragrant, 30 seconds.
- Add wine; bring to simmering, scraping up any browned bits from bottom of pan. Cook until reduced by half, 2 minutes.
- Remove from heat.
- Add lemon zest, lemon juice, and ½ tsp. each salt and pepper.
- Add the pasta and kale to pan; toss with tongs.