Angel Hair Pasta With Scallops And Arugula


  • 1 1/2 lb. large sea scallops, side muscle
  • Salt and freshly ground pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • Grated zest of 1 lemon
  • Leaves from 2 or 3 large fresh thyme sprigs,
  • 4 Tbs. (1/2 stick) unsalted butter
  • 5 shallots, minced
  • 1 lb. angel hair pasta
  • Juice of 1 lemon
  • 1 cup chicken stock
  • 1/4 cup capers, preferably salt-packed, rinsed
    and drained
  • 1/2 cup pine nuts, lightly toasted
  • 1 large bunch arugula, preferably small
    leaved, stems removed


Fine Italian Capers Come From Pantelleria And Salina, Two Small Sicilian Islands. They Are Packed In Salt And Have A Sweet, Floral Fragrance, Nothing Like Sharp-tasting Brine-packed Varieties. Luckily, Sicilian Capers Are Becoming Easier To Find. Ask For

Williams-Sonoma Favicon Williams-Sonoma
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