From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 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

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

For bread crumb 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 bread crumb mixture.  Broil and serve immediately.


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