Scallop Piccata Pasta is the super easy, let’s get dinner to the table in under 30 minutes, impressive meal. As I write this, we’re in the middle of winter and I usually get to this part of winter where I’m sick of the heavy comfort food and want some fresh flavors. This meal is just that. The tangy lemon, the delicious caramelized seared scallops and the crisp bite of the capers. It’s perfection.
I made this pasta for two, my husband and myself and I’ve been trying to do better at portion control. So note, I used only 10 ounces of pasta in this dish. Not a pound, that’s a standard package size for most pasta. If you try to make this with a pound of pasta the sauce ratio will be off so I suggest doubling the recipe for a good and saucy pasta.
If you want a more luxurious, comfort food level type sauce. I, 100% advocate for adding a 1/2 cup of cream to the sauce. But since I’m sans cream on this recipe, let’s just call it healthy, okay? At least that’s what I’ll tell myself.
I mean, really, haven’t carbs been the backbone to 2020 anyways? So why should 2021 be any different.
Truly a showstopper dish. Make for a cozy date night in for two. Serve with some warm French bread and some delicious wine.
Wine Pairing Recommendation: Since I’m using wine in the sauce, I’m also going to drink the same wine too. Always drink with what you cook with and vise versa. Pinot Grigio is my go to here, keep it Italian please with crisp minerality and citrus notes.
Scallop Piccata Pasta
- 10 ounces Linguine Pasta
- 1 pound Scallops
- Kosher Salt, for seasoning
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup White Wine
- 1 cup Chicken or Vegetable Stock
- 1 whole Lemon, juiced and zested
- 4 ounce jar Capers, drained
- 4 tablespoons cold Unsalted Butter, cubed
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- Fresh Flat Leaf Parsley, chopped for garnish
- Step 1 Bring a large pot of water to a boil, season water liberally with kosher salt. Boil pasta for 8 minutes until al dente. Drain and set aside.
- Step 2 Pat scallops dry with paper towels. Season both sides with kosher salt, let scallops sit for 5 minutes before patting dry again. Heat olive oil in a large skillet over high heat. Sear scallops 2 minutes per side until golden brown and cooked through. Remove scallops to a plate.
- Step 3 Deglaze pan with white wine. Add chicken stock, lemon juice and capers. Bring sauce to a boil and reduce sauce slightly, about 5 minutes. Turn heat off and stir in cold cubed butter. Season with kosher salt and pepper. Add scallops back to the pan and use a spoon to baste sauce over the top.
- Step 4 Toss in cooked pasta, use tongs to coat in sauce. Divide pasta and scallops among two bowls and garnish with lemon zest and chopped parsley. Enjoy immediately!
Savor and Enjoy!