This scallop scampi with pasta is a delicious twist on the classic shrimp dish. Swap in whole-wheat angel hair pasta for a boost of fiber.

Ingredient

• 10 ounces angel hair pasta

• 2 tablespoons extra-virgin olive oil, divided

• 1 pound dry sea scallops, tough muscle removed

• ½ teaspoon salt

• ¾ teaspoon ground pink peppercorns or ½ teaspoon ground pepper, divided, plus more for serving

• 3 cloves garlic, minced

• 1 tablespoon drained capers

• ½ cup dry white wine

• 1 tablespoon lemon zest

• ¼ cup lemon juice

• ¼ cup chopped fresh flat-leaf parsley

Direction

1. Bring a saucepan of water to boil; cook pasta according to package directions. Drain and cover to keep warm.

2. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat scallops dry. Sprinkle the scallops evenly on both sides with salt and 1/4 teaspoon ground pink peppercorns (or ground pepper). Add half of the scallops to the pan; cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to a plate; cover to keep warm. Repeat with the remaining 1 tablespoon oil and scallops.

3. Reduce heat to medium; add garlic and capers to the pan; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, lemon zest, lemon juice and the remaining 1/2 teaspoon ground pink peppercorns (or 1/4 teaspoon ground pepper). Bring to a simmer; cook, stirring occasionally, until reduced by half, about 3 minutes.

4. Remove from heat; stir in the pasta and parsley. Divide evenly among 4 plates. Top with the scallops and, if desired, additional ground pink peppercorns (or pepper).