Ingredients:
1/2 lb large scallops, side muscle removed
salt & freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 lemons, zest of, grated
2 -3 large fresh thyme sprigs, leaves from minced
4 tablespoons unsalted butter
5 shallots, minced
1 lb angel hair pasta
1 lemons, juice of
1 cup chicken broth
1/4 cup capers, preferably salt-packed,rinsed and drained
1/2 cup pine nuts, lightly toasted
1 bunch arugula, preferably small leaved,stems removed
Directions:
Rinse the scallops and dry well with paper towels.
Season the scallops with salt and pepper.
In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
Turn the scallops over and brown the other side, about 1 minute more.
Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
Using a slotted spoon, transfer the scallops to a bowl.
Reduce the heat to low and add the butter and shallots to the pan.
Saute until softened, about 4 minutes.
Meanwhile, bring a large pot of water to a boil over high heat.
Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
Simmer until slightly thickened, 3 to 4 minutes.
Drain the pasta well and add it to the fry pan.
Add the scallops and any juices that have accumulated.
Add the capers and pine nuts.
Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
Taste and adjust the seasonings.
Transfer to a warmed large, shallow bowl.
Add the arugula leaves and toss gently.
Serve immediately.
Servings: 4
Time preparation: 35 min.
Time total: 35 min.