Scallops and Pasta with Capers

A few nights ago, Kyle decided he wanted to make a fancy dinner.  Now this dinner is really a fancy dinner in disguise, as it is relative easy to make. The recipe is called Scallops and Pasta with Capers, but we call it YUMMY.

First, you will need:

1. 12oz package of scallops (we buy the frozen bag from the seafood section of the grocery store). Only make as many as you're going to eat as this does not save well.
2. 1 TBSP olive oil
3. 1 TBSP peppercorn (we couldn't find ours. Used normal pepper instead.)
4. 1/2 tsp parsley, chopped up (or sprinkled from your favorite spice brand jar)
5. 1/2 cup dry white wine - Chardonnay is good - use a good white wine for this, because you will be drinking the rest of it with dinner
6. 1/3 cup capers, drain off the juice
7. juice of 1/2 a lemon
8. 2 TBSP butter or margarine
9. Your favorite pasta, cooked and ready to eat. We like linguine because the noodles are so thin and this sauce will be light. You don't want big, thick noodles because then you will taste more noodle than sauce. This recipe goes quickly, so start your noodles first and then while they cook you can do all the other stuff.

Directions:

1. Put scallops in bowl. Okay if they are frozen as they will thaw quickly, but you don't want them to have ice or freezer burn on them. Season scallops with peppercorn and parsley. Toss to coat well.
   
2. Heat 1 TBSP olive oil in large nonstick skillet over med-high heat. Add seasoned scallops to pan, saute quickly until scallops are brown on edges. Set scallops aside out of pan, but keep juices in pan.
   
3. De glaze pan with white wine - simmer until evaporated by half. Add capers, more parsley to taste if you like, lemon juice, and return scallops to pan. Swirl in butter 1 TBSP at a time until sauce thickens.
   
4. Serve immediately over your favorite pasta and enjoy!
   
   Step #3 is really where you start making things up. If you like the sauce thicker, add butter and cook a little longer to thicken up. If you like more of a wine taste, let more wine evaporate to leave the alcohol taste in. We've made this twice now and it wasn't exactly the same each time, but both times it was very yummy. Plus, it's not entirely bad for you (besides the pasta and butter) because you're eating scallops. I'm sure if you have a favorite cream sauce that would work too. This is supposed to serve 4 people, but Kyle and I cut back on the pasta and eat a double helping of scallops and it is just fine for the two of us.
   
   Enjoy!