Scallop Piccata Pasta
Adapted from The Pampered Chef’s Fall/Winter 2010 Season’s Best Recipe Collection (this little recipe book is only $1 when you place an order with Pampered Chef and is definitely worth it!)
Makes enough for at least 4-5 hungry people!
3 lbs of scallops, thawed and patted dry
4 tbsp. olive oil, divided
2 tbsp. Hyvee brand Garlic Pepper rub
60 oz. chicken broth
1/2 medium onion, chopped
16 oz. uncooked angel hair pasta
2 oz. cream cheese, softened
1 can (14 oz.) artichoke hearts, coarsely chopped
1/2 c. capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional)
1. Combine scallops, 2 tbsp. olive oil and rub, toss to coat. Heat remaining oil in dutch oven over medium-high heat 1-3 minutes or until shimmering. Add scallops to dutch oven; cook thoroughly. Remove from dutch oven and set aside.
2. Add chopped onion to the dutch oven and cook for a minute or two, until softened. Carefully add broth and bring to a boil. Add pasta and cook 3-5 minutes until almost done; stirring occasionally.
3. Zest lemon and finally chop to measure 2 tbsp. Juice lemon to measure 1/4 cup. Add zest, lemon juice and cream cheese to dutch oven. Stir until cream cheese is fully incorporated. Add artichokes and capers. Cook, uncovered, 1-2 minutes or until heated through.
4. Place pasta in bowls and top with scallops and the optional parsley and Parmesan. Enjoy!