September 6, 2018

This recipe is courtesy of Jessica Gavin with a few alterations. Pair it with my Truffle Salad as a side dish! 


Course: Entree

Cuisine: Italian

Servings: 4 servings

Calories: 563 kcal



  • 1 pound scallops , jumbo size (about 20 pieces, 1-inch wide)

  • kosher salt , for seasoning

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • black pepper , freshly ground, for seasoning

  • 1/2 pound angel hair pasta , Barilla

  • 3 teaspoons minced garlic

  • 1/2 cup chardonnay wine , Clos du Bois

  • 1 cup chicken broth , low sodium or unsalted

  • 2 tablespoons lemon juice , plus zest from one lemon

  • 2 tablespoons capers , rinsed

  • 1 tablespoon finely chopped parsley

  • 1 cup baby tomatoes , sliced in half

  • 1/4 cup freshly grated parmesan cheese.





  1. Dry the scallops very well with a piece of paper towel. Season both sides with salt.

  2. Heat a large stainless steel frying pan over medium-high heat. Add 2 tablespoons olive oil and heat until the oil ripples and begins to smoke.

  3. Add scallops to a hot pan without crowding. Cook the scallops without moving them, until the bottoms are a rich golden brown, about 3 minutes.

  4. Add one tablespoon of butter to the pan. Turn the scallops and caramelize the second side, about 1 1/2 to 2 minutes. Turn off heat but do not discard the pan.

  5. Transfer scallops to a clean plate and lightly season with freshly ground black pepper. Lightly cover to keep warm while making the pasta.



1. Preheat oven to 375 degrees.

2. Cut tomatoes into thick slices and place on a foil-lined baking tray. 

3. Drizzle olive oil, garlic powder or fresh minced garlic, salt and pepper all over the tomatoes.

4.  Bake for about 15 minutes or until tomatoes are soft, bubbling and a little wilted on the edges. 

5. Toss the tomatoes into the pasta before serving. 



Lemon Caper Pasta

  1. Bring a large pot of salted water to a boil. In the meanwhile make the lemon caper sauce.

  2. In the same pan used to cook the scallops, turn heat to medium and add one tablespoon of butter and garlic. Stir and cook garlic for about 1 minute, until fragrant but not browned.

  3. Increase the heat to medium-high and add 1/2 cup white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.

  4. Add the chicken broth, lemon juice, zest, and capers, turn heat to high. Cook until sauce is reduced by half (1/2 cup) about 8 to 10 minutes.

  5. Turn off heat and add one tablespoon of butter, and whisk to combine. Taste sauce, season with salt and pepper as needed.

  6. Cook angel hair pasta in boiling water about 4 minutes until al dente, 5 minutes for more tender pasta. Drain pasta and add to the sauce.

  7. Add parsley and toss to combine. Add sliced tomatoes and gently mix. Season pasta with salt and pepper as desired.

  8. Evenly divide the pasta amounts serving dishes. Top with scallops and freshly grated parmesan cheese.







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