We have all had many a piccata-esque dishes before, at banquet dinners and weddings. including the old stand-by, the dry chicken breast and super-salty capers with some subpar pasta. But this recipe proves different and you will be surprised by the delicious and succulent version of this dish with creamy sauce and delicate pasta. This caper sauce is all the latter, none of the former, and instead of boring,  dry chicken,  you will have succulent sweet scallops to sop up the good flavors, in this dish.

Adapted From
Sarah Thomsen
Home Chef
January 2021

Serves 2

Ingredients:
1 large lemon
1/3 cup croutons
5 oz. Linguine pasta
1-2 teaspoons olive oil
1/2 pound scallops
salt, to taste
ground black pepper, to taste
3-4 tablespoons Better than bullion  Organic Vegetable Soup Base™
3 tablespoons sour cream
2 tablespoons grated Parmesan cheese
2 oz. Baby spinach
1 tablespoons capers

Directions:
Halve lemon lengthwise. Cut one half into wedges and juice the other half. Coarsely crush croutons. Set aside until ready to use.

To start the pasta, bring 8 cups water and 2 teaspoons of  salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, cook scallops.

Using clean paper towels, pat scallops dry, and season both sides with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don’t worry, the sweet flavor and tender texture will be the same. Place a medium non-stick pan over medium-high and add 1 teaspoon olive oil. Add scallops to hot pan and cook until golden brown and scallops reach a minimum internal temperature of 145 ° F, 1-2 minutes per side. Remove scallops to a plate and set aside.

Return pot used to cook pasta to medium heat. Add pasta cooking water, mirepoix base, and a pinch of salt to hot pot. Stir to combine. Stir in cooked pasta, sour cream, and Parmesan until pasta is fully coated. Add spinach, capers, and 1 tablespoon of lemon juice. Stir often until spinach begins to wilt, 1-2 minutes. Remove from burner.

To serve, add the pasta to the center of the plate, twirling with tongs to give height. Top the pasta with scallops and garnishing with crushed croutons. Squeeze lemon wedges over to taste.

Bon appétit!

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Mrs. Cubbison’s French Bread Croutons, Garlic & Butter, 5 oz

Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium 

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