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Martini Scallops with Angel Hair Pasta




Source of Recipe


From Above & Beyond Parsley...Food for the Senses


List of Ingredients




1 pound capellini (angel hair pasta) cooked al dente
3 large cloves garlic, minced
2 tablespoons olive oil
1-1/2 pounds sea or bay scallops
Juice of 1 lemon
1-1/2 teaspoons capers, drained
2/3 cup dry vermouth

Bread crumb mixture:
1/2-cup bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika, to taste


Recipe



In a skillet, sauté garlic in olive oil. Add scallops and cook until opaque, about 2 to 3 minutes. Do not overcook.

For breadcrumb mixture: Combine bread crumbs, Parmesan cheese, salt, pepper and paprika together in a small bowl. Set aside.

In a small bowl, mix lemon juice, capers and vermouth. Add to scallops. Heat through, about 1 minute. Drain scallops, reserving liquid. Toss half of reserved liquid with pasta on a large ovenproof serving platter. Ladle scallops over pasta. Top with breadcrumb mixture. Broil and serve immediately.

Serves 6.