Angel Hair Pasta with Scallops and Arugula

Fine Italian capers come from Pantelleria and Salina, two small Sicilian islands. They are packed in salt and have a sweet, floral fragrance, nothing like sharp-tasting brine-packed varieties. Luckily, Sicilian capers are becoming easier to find. Ask for them at Italian specialty-food stores, where they are usually sold in large plastic bags. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Angel Hair Pasta with Scallops and Arugula
Review 1 for Angel Hair Pasta with Scallops and Arugula
5 out of 5
5 out of 5
ChuckF
,Easley
,SC
March 29, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Fantastic, Impressive & Easy!!!
March 29, 2012
Very easy dish to prepare and serve...loved the flavor and appearance. I did make 3 changes - I used an extra 1/2 lb of scallops, I used 3 cloves of garlic sliced thin while cooking my scallops and I served it on a small bed of arugula. Nice balance of flavors with the pine nuts and capers!!!
Pros: Quick, Easy, Healthy, Appearance, Impressive, Will Make Again
Review 2 for Angel Hair Pasta with Scallops and Arugula
5 out of 5
5 out of 5
AnneV88
,Philadelphia
,PA
February 10, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Delicious, but too much pasta
February 10, 2012
I think I may have used more shallots (they have been huge at the store recently) but otherwise exactly as measured. The broth reduction smelled heavenly, but there was an awful lot of pasta!
When I make it again, I will double the amount of arugula (yum!) and maybe use 3/4 of a lb of pasta. I think it would work well to substitute shrimp for the scallops, but I don't think I'd sear them first. I'd saute the shallots for a bit to get some caramelization going...
Pros: Will Make Again