Lemon, Garlic & Caper Scallop Bucatini
Recipe - ShopRite of Pelham Parkway
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
Barilla Al Bronzo Bucatini Pasta, 12 oz
On Sale! Limit 4
$2.54 was $2.99$0.21/oz
Matlaw's New England Style Large Stuffed Scallops, 6 count, 9 oz
$6.99$0.78/oz
Botticelli Extra Virgin Olive Oil, 50.7 fl oz
$20.99$0.41/fl oz
Colavita White Wine Vinegar, 17 fl oz
$4.99$0.29/fl oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
Reese Non Pareil Capers, 3.5 fl oz
$3.99$1.14/fl oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.99$3.99/lb
Lemon 1 ct, 1 each
5 for $3.00
$0.60 was $0.79
Lemon 1 ct, 1 each
5 for $3.00
$0.60 was $0.79
Bowl & Basket Grated Parmesan Cheese, 8 oz
$3.99$0.50/oz
Parsley Organically Grown - Curly, 1 each
$1.99
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.