INGREDIENTS:
Bread crumb mixture:
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.
SERVES: 6
- 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.
SERVES: 6
