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Scallop Piccata Pasta

November 15, 2010 By Sara

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
1 lemon
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!

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Leave a Comment · Filed Under: Main Dishes, Recipes · Tagged With: Pasta and Pizza, Seafood

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