SCALLOPS PICCATA
In case you're unfamiliar with Piccata Sauce, let me break it down for you. After you panfry a yummy, lean protein in butter you deglaze the pan with stock (I go with chicken stock) and fresh lemon juice and THEN you throw in delicious, salty, briny capers. This creates an intense pan sauce in literally under a minute.
Provided by Lisa G Cooks
Categories Starter
Time 8m
Yield 4
Number Of Ingredients 8
Steps:
- A cast-iron skillet is ideal here but any pan will work really. Preheat your pan over medium-high heat and add in the butter and oil. When the fat has melted add the scallops and season lightly.
- Flip the scallops after 3 minutes (sooner if they're getting too dark), and again lightly season.
- Cook on the second side for 1 minute (still at medium-high heat).
- Transfer the scallops to a serving platter.
- Return the pan to the same heat and add in the lemon juice and stock, gently scrape the pan with a wooden spoon or spatula to release any flavours that may be there (deglazing).
- After the sauce has reduced by half (after about 30 seconds to a minute), turn the heat off the pan and add in the capers.
- Taste and adjust seasoning.
- Pour the sauce over the scallops on the serving platter.
- Serve immediately.
SCALLOP PICCATA
Buttery and full of capers, this scallop pasta puts a spin on the traditional chicken piccata.
Provided by Deseree
Categories Main Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- While you're waiting for your pasta water to boil. Season scallops with salt and pepper. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once butter melts, place scallops in pan. Cook, turning once until scallops are browned, about 3 - 4 minutes per side. Transfer to a plate, loosely cover to keep scallops warm. (Note: You may need to do this step in batches, you do not want to over crowd the scallops or they will steam and won't get the color you want.) Reserve pan juices.
- If you haven't already, begin cooking pasta. Cook according to pasta directions. Drain.
- While pasta is cooking add garlic to scallop pan, reduce heat to medium, cook 20 seconds or until fragrant. Pour in wine, capers and lemon juice. Scrape up any brown bits from the bottom of the pan. Cook until sauce reduces by 1/3 about 5 minutes. Remove from heat, add remaining 2 tablespoons of butter. Swirl until butter melts. Stir in fresh parsley.
- Divide pasta evenly among heated pasta bowls. Place 5 scallops on top of the pasta. Pour sauce over the top. Serve.
SCALLOP PICCATA WITH SAUTEED SPINACH
From Cooking Light. FABULOUS! I was on vacation and was making this but didn't have lemon. Subbed in 6 large tomatoes and served it over angel hair and it was heaven!
Provided by RedVinoGirl
Categories One Dish Meal
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and keep warm.
- Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter and capers, stirring until butter melts. Pour sauce in a bowl.
- Heat remaining 2 teaspoons EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
Nutrition Facts : Calories 239.4, Fat 12.6, SaturatedFat 4.7, Cholesterol 56.2, Sodium 1006.7, Carbohydrate 9.2, Fiber 1.8, Sugar 0.5, Protein 22.9
SCALLOPS PICCATA
This has been on my refrigerator FOREVER (or May 1991 whichever comes first). It's from Good Housekeeping and is easy and tasty
Provided by kymgerberich
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.
- Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.).
- In 10-inch skillet over medium heat, in hot butter or margarine, cook scallops, stirring frequently, until opaque. about 5 minutes. With slotted spoon, remove scallops to warm serving platter. To skillet, add chicken broth, wine, salt, 2 Tbl parsley, and reserved lemon juice; over high heat, heat to boiling. Cook until mixture is reduced by half; spoon over scallops. Garnish with lemon slices and additional chopped parsley.
Nutrition Facts : Calories 151.6, Fat 4, SaturatedFat 2, Cholesterol 45.1, Sodium 545.3, Carbohydrate 9, Fiber 2.6, Sugar 0.2, Protein 20.1
SCALLOP PICCATA ON SPAGHETTI SQUASH
Superfine spaghetti squash and delicate scallops are coated with light lemon, white wine & caper sauce. Serve it with asparagus!
Provided by GG 38966
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil.
- Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
- Cook spaghetti squash in an oven @ 450 degrees until mushy. Scoop pulp out when cool enough to handle.
- Whisk wine and clam juice in a small bowl until smooth.
- Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers stir, 1 to 2 minutes.
- Return the scallops to the pan, add the spaghetti squash and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.
Nutrition Facts : Calories 203.6, Fat 4.7, SaturatedFat 0.6, Cholesterol 37.5, Sodium 515.4, Carbohydrate 14.8, Fiber 0.5, Sugar 1.7, Protein 20.4
CHESAPEAKE SCALLOP PICCATA
If you are looking for a easy and yummified scallop recipe, look no further. You will just love this. Cooking with Love & Passion. sw :)
Provided by Sherri Williams
Categories Seafood Appetizers
Time 15m
Number Of Ingredients 11
Steps:
- 1. Rub scallops with Feiny Chesapeake Rub and drizzle with olive oil. Sear scallops in a large heated skillet or grill for 2 minutes on each side until golden brown. Remove scallops from skillet.
- 2. Add stock, lemon juice, zest, capers, 1/2 of parsley, 1/2 of basil, chili peppers, salt. Reduce to a 1/3. Add butter and melt. Transfer scallops back to skillet and warm through. Plate up; garnish with remaining parsley & basil **serve with sauteed spinach and vermicelli**
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
SCALLOP PICCATA ON ANGEL HAIR PASTA
"Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic." Found on Eating Well Newsletter, May/07. We made this for Live Strong Day - the sauce is very lemony just like with the veal - and it is just wonderful!
Provided by Manami
Categories Lemon
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put a large pot of water on to boil.
- Sprinkle scallops on both sides with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total.
- Transfer to a plate.
- Cook pasta in the boiling water until not quite tender, about 4 minutes.
- Drain and rinse.
- Whisk wine, clam juice and cornstarch in a small bowl until smooth.
- Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes.
- Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes.
- Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
- Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute.
- Stir in parsley and serve immediately.
Nutrition Facts : Calories 382.9, Fat 6.8, SaturatedFat 2, Cholesterol 32.3, Sodium 753.3, Carbohydrate 55.4, Fiber 0.5, Sugar 1.7, Protein 22.9
More about "scallop piccata recipes"
SCALLOP PICCATA - BEV COOKS
From bevcooks.com
SCALLOP PICCATA WITH SAUTéED SPINACH - INSPIRATION KITCHEN
From inspirationkitchen.com
SCALLOP PICCATA PASTA | DASH OF SAVORY | COOK WITH PASSION
From dashofsavory.com
SEA SCALLOP PICCATA - PACIFIC SEAFOOD
From pacificseafood.com
SCALLOP PICCATA WITH SAUTéED SPINACH RECIPE | MYRECIPES
From myrecipes.com
5/5 (40)Calories 275 per servingServings 4
- Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; keep warm.
- Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts. Pour sauce in a bowl.
- Heat remaining 2 teaspoons oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
SCALLOP PICCATA | BEV COOKS | RECIPE | SEAFOOD RECIPES, PICCATA …
From pinterest.com
ALDER PLANKED SCALLOPS PICCATA RECIPE - FOOD NEWS
From foodnewsnews.com
HEALTHY SCALLOP RECIPES | EATINGWELL
From eatingwell.com
PAN SEARED SCALLOPS WITH ORZO PICCATA - THE BEACH HOUSE KITCHEN
From thebeachhousekitchen.com
SCALLOP PICCATA ON ANGEL HAIR PASTA RECIPE - WEBMD.COM
From webmd.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
SCALLOP PICCATA - PROUD ITALIAN COOK
From prouditaliancook.com
MAINE SEA SCALLOPS PICCATA | MAINE SEAFOOD
From seafoodfrommaine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love