Yield: 4 servings

Ingredients:
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
3 teaspoons minced garlic
1/2 cup chardonnay wine
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 parmesan cheese, freshly grated

Directions:

Scallops:

  • Dry the scallops very well with a piece of paper towel. Season both sides with salt.
  • Heat a stainless steel pan over medium-high heat.
  • Add 2 tablespoons of olive oil and heat until it ripples and begins to smoke.
  • Add scallops to the hot pan without crowding.
  • Cook without moving them, until the bottoms are a golden-brown, about 3 minutes.
  • Add 1 tablespoon of butter to the pan.
  • Turn the scallops and caramelize the other side, about 1 1/2 to 2 minutes.
  • Turn off the heat but do not discard the pan.
  • Transfer scallops to a clean plate and lightly season with freshly ground black pepper.
  • Lightly cover to keep warm while making the pasta.

Lemon Caper Pasta:

  • Bring a large pot of salted water to a boil.
  • In the meanwhile make the lemon caper sauce.
  • In the same pan used to cook the scallops, turn heat to medium and add 1 tablespoon of butter and garlic.
  • Stir and cook for about 1 minute, until fragrant but not browned.
  • 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.
  • Add the chicken broth, lemon juice, zest, and capers, turn the heat to high.
  • Cook until the sauce is reduced by half (1/2 cup) about 8 to 10 minutes.
  • Turn off the heat and add 1 tablespoon of butter and whisk to combine.
  • Season with salt and pepper as needed.
  • Cook angel hair pasta in boiling water per package directions. Drain and add to the sauce.
  • Add parsley and toss to combine.
  • Add sliced tomatoes and gently mix.
  • Season pasta with salt and pepper as desired.
  • Evenly divide among serving dishes.
  • Top with scallops and freshly grated parmesan cheese.