Capellini with scallops and arugula

photo 4

Look at that little guy.  Isn’t he handsome?


And colorful?  Pass the pasta, y’all.


This was the main course of a July menu for Caroline’s birthday:

 ♫ Suggested listening – something from the sea ♫

… and cake, because this is a birthday after all.

Click to listen: The Sea and Cake – “Afternoon Speaker”

Adapted from


  • 1/2 lb. sea scallops
  • 1 lb. capellini/angel hair pasta
  • 1 lemon (you’re going to be using both juice and zest)
  • 4 oz. or so arugula (about half a bag, I figure)
  • 1/2 cup pine nuts, toasted
  • 2 shallots, minced (more if they’re small; mine were enormous for some reason)
  • 4 tbsp. butter
  • Olive oil
  • Fresh thyme
  • Splash of white wine (you could also use chicken stock, if wine is not your thing)



  1. Rinse your scallops and dry them well (this is so that they sear nicely); sprinkle with salt
  2. In a large pan over high heat, heat the olive oil
  3. Add scallops and sear until nicely browned, about 2 min. per side
  4. Remove scallops to a plate.
  5. Reduce heat to low, add the butter and minced shallots to the pan.
  6. Sautée until softened, approx. 4 minutes
  7. Meanwhile, cook your pasta according to the directions on the box (or use fresh, if you’re fancy)
  8. When your shallots are done cooking, splash in the white wine and deglaze the pan (or chicken stock)
  9. Now the assembly!  Toss your pasta together with the shallots/butter, the fresh thyme, the lemon juice, and the arugula (and, if you’re me, extra olive oil).
  10. Transfer to your serving dish, then top with the scallops, the pine nuts, and a sprinkling of lemon zest.

You’re done.  And you are officially fancy.

2 thoughts on “Capellini with scallops and arugula

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