Martini Scallops w Angel Hair Pasta

Martini Scallops with Angel Hair Pasta

INGREDIENTS:

* 1 pound capellini (angel hair pasta), cooked al dente
* 3 large cloves garlic, minced
* 2 tablespoons olive oil
* 1-1/2 pounds sea or bay scallops
* Juice of 1 lemon
* 1-1/2 teaspoons capers, drained
* 2/3 cup dry vermouth


Bread crumb mixture:

* 1/2 cup bread crumbs
* 1/2 cup freshly grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* Paprika, to taste

TO PREPARE:

In a skillet, saute garlic in olive oil. Add scallops and cook until opaque, about 2 to 3 minutes. Do not overcook.

For bread crumb mixture: Combine bread crumbs, Parmesan cheese, salt, pepper and paprika together in a small bowl. Set aside.

In a small bowl, mix lemon juice, capers and vermouth. Add to scallops. Heat through, about 1 minute. Drain scallops, reserving liquid. Toss half of reserved liquid with pasta on a large ovenproof serving platter. Ladle scallops over pasta. Top with bread crumb mixture. Broil and serve immediately.

SERVES: 6