Capelli D'Angelo with scallops and lemon butter

This Italian scallop dish is served with a lemon, cracked pepper butter sauce and fresh chervil tossed through Capelli D'Angelo pasta or in English Angel Hair pasta.  The lemon butter sauce allows the scallops fresh slightly salty sweet delicate flavours to come through without being overpowered by the sauce.  The Capelli D'Angelo pasta marries well with the scallops because they are both fine and delicate.

One of the great thing about this recipe it takes about 10 minutes from start to finish.

Capelli D'Angelo with scallops and lemon butter


220g fresh pasta or dried pasta can be used
60g butter
1 tablespoon of extra virgin olive oil
2 teaspoons of shredded lemon zest
cracked black pepper
20 scallops
1 cup chervil sprigs


Place pasta into a large saucepan of rapidly boiling water with oil added to prevent sticking.  Cook for 2 - 4 minutes or until al dente (firm to the bite).  Drain pasta and toss olive oil through pasta to prevent sticking.
While the pasta is cooking, melt butter with the olive oil in a large fry pan over a medium heat. 
Add the lemon rind, cracked pepper and cook for 1 minute or until rind is soft.
Add the scallops to the fry pan and cook for 30 seconds a side, remove scallops from the pan to warm dish, cover with tin foil.
Add drained pasta to the lemon butter in saucepan and toss through.  Add fresh chervil at the last minute.
Serve immediately by placing pasta on warmed plates, top with 5 scallops each and drizzle scallop juice which has come out of the scallops while they have been kept warm. Garnish with fresh sprigs of chervil.

Serves 4 as a entree, lunch or serves 2 as a main.

The scallops can be replaced by prawns or cubes of fresh salmon.


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