Scallop Picatta


1 pound sea scallops

¼ tsp black pepper

1 tbsp extra virgin olive oil

8 oz whole wheat pasta

½ cup white wine

½ cup clam juice

1 tsp cornstarch

¼ cup garlic cloves, minced

1 tbsp shallots

3 tbsp lemon juice

1 tbsp capers

2 tsp butter


1.Put a large pot of water on to boil.

2.Sprinkle scallops on both sides with 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 and shallots 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 then add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Serve it immediately.

Yield: 4 Servings

Serving Suggestions:

Serve with a green salad and a low fat dressing of your choice.