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Ingredients

• 1 1/2 lb. large sea scallops, side muscle
  removed
• 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,
  minced
• 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

Description

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