Gently cook tiny scallops in a light, buttery wine sauce; then catch the sauce's good flavor in the twists and turns of corkscrew-shaped pasta. Steamed broccoli flowerets taste great alongside-and provide a nice color contrast, too.
8 ounces dried rotelle or other medium-size pasta shapes
1/4 cup dry white wine
1/4 teaspoon grated lemon peel
2 teaspoons lemon juice
2 green onions, thinly sliced
2 tablespoons drained capers
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cloves garlic, minced or pressed
8 ounces bay scallops
1/4 cup butter or margarine
Salt
Chopped parsley
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1. In a four to five quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes). Or cook pasta according to package directions.
2. Meanwhile, in a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil, and garlic. Bring to a boil over high heat; then boil, stirring often, until liquid is reduced by half. Rinse and drain scallops. Add scallops to pan and stir until coated with lemon mixture and just opaque in center; cut to test (2 to 3 minutes). Remove pan from heat and add butter all at once, stirring constantly to incorporate it into the sauce. Season to taste with salt.
3. Drain pasta well and add to sauce. Lift with 2 spoons to mix well. Pour onto a platter or individual plates and sprinkle with parsley.
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makes 3 servings
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