50+ Friends Club Cookbook -- Pasta and Rice -- Martini Scallops with Angel Hair Pasta

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Martini Scallops with Angel Hair Pasta

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

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