Scallop Picatta

Oh my gosh, we made it to Friday! I don't know why or how but we stayed up late like every night this week and by the time yesterday rolled around I was so exhausted. This meal put me into bed at an early hour last night and now I'm ready for our super busy weekend! Happy Friday!

Ingredients (~4 servings):

• 25-30 scallops
• 4 T butter, divided  
• 2-3 cloves garlic, minced 
• 1 cup dry white wine
• 1 cup clam juice 
• 2-3 T cornstarch 
• juice of 1 lemon, plus more for garnish 
• 10 oz whole wheat angel hair pasta
• 2 T capers
• handful of parsley, chopped  

Directions

• Preheat your oven to 250 degrees,
• Boil your pasta as directed. Drain and set aside once done cooking.
• Melt 2 T butter in a cast iron pan. Toss in your scallops and cook on all sides, seasoning with salt and pepper as you go. Once seared, take them out and put in the oven to keep warm.
• Add in additional butter and garlic to pan. Cook garlic until fragrant (2 minutes)
• Whisk in corn starch to make a roux. 
• Whisk in clam juice, lemon juice and white wine.
• Mix in pasta, continuously stirring to coat.
• Once all the liquid is absorbed, dish out pasta, top with scallops, capers and parsley and serve!