Lemon, Garlic & Caper Scallop Bucatini
Recipe - The Fresh Grocer - Corporate
Lemon, Garlic & Caper Scallop Bucatini
Prep Time15 Minutes
Servings4
Cook Time22 Minutes
Calories464
Ingredients
1/2 (16-ounce) package bucatini pasta
1 pound large scallops, thawed if necessary and patted dry
1 tablespoon olive oil
1/2 cup white wine
3 garlic cloves, minced
1/4 cup plus 2 tablespoons drained capers
1/4 cup unsalted butter, softened
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish (optional)
Directions
- Prepare bucatini as label directs; drain, return to saucepot and cover to keep warm.
- Sprinkle both sides of scallops with 1/4 teaspoon each salt and pepper. In large high-sided skillet, heat oil over medium-high heat until very hot but not smoking. Add scallops; cook 4 minutes or until golden brown, turning once. Transfer scallops to paper towel-lined plate; cover to keep warm. Makes about 16 scallops.
- In same skillet with drippings, cook and stir wine over medium-high heat 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add garlic and capers; cook and stir 1 minute or until fragrant. Remove skillet from heat; stir in butter, lemon juice, lemon zest, and 1/4 teaspoon each salt and pepper until butter is melted. Add bucatini; toss. Makes about 4 cups bucatini.
- Serve bucatini mixture topped with scallops and cheese garnished with parsley, if desired.
Nutritional Information
Approximate nutritional values per serving (1 cup bucatini, 4 scallops): 464 Calories, 18g Fat, 9g Saturated Fat, 58mg Cholesterol, 1064mg Sodium, 51g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 21g Protein
15 minutes
Prep Time
22 minutes
Cook Time
4
Servings
464
Calories
Shop Ingredients
Makes 4 servings
De Cecco Bucatini No. 15 Pasta, 1 lb, 16 Ounce
$2.99$0.19/oz
Not Available
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Bellino White Wine Vinegar, 16 fl oz, 16.9 Fluid ounce
On Sale!
$2.99 was $3.99$0.18/fl oz
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Goya Pitted Manzanilla Olives Pimientos & Capers Alcaparrado, 7 oz, 7 Ounce
$2.69$0.38/oz
Breakstone's Unsalted Butter, 2 count, 8 oz, 8 Ounce
On Sale! Limit 4
$2.99 was $3.14$0.37/oz
Lemons , 2 pound, 5 Pound
$4.99$1.00/lb
Lemons , 2 pound, 5 Pound
$4.99$1.00/lb
Bowl & Basket Grated Parmesan Cheese, 3 oz, 3 Ounce
$1.99$0.66/oz
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Nutritional Information
Approximate nutritional values per serving (1 cup bucatini, 4 scallops): 464 Calories, 18g Fat, 9g Saturated Fat, 58mg Cholesterol, 1064mg Sodium, 51g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 21g Protein
Directions
- Prepare bucatini as label directs; drain, return to saucepot and cover to keep warm.
- Sprinkle both sides of scallops with 1/4 teaspoon each salt and pepper. In large high-sided skillet, heat oil over medium-high heat until very hot but not smoking. Add scallops; cook 4 minutes or until golden brown, turning once. Transfer scallops to paper towel-lined plate; cover to keep warm. Makes about 16 scallops.
- In same skillet with drippings, cook and stir wine over medium-high heat 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add garlic and capers; cook and stir 1 minute or until fragrant. Remove skillet from heat; stir in butter, lemon juice, lemon zest, and 1/4 teaspoon each salt and pepper until butter is melted. Add bucatini; toss. Makes about 4 cups bucatini.
- Serve bucatini mixture topped with scallops and cheese garnished with parsley, if desired.