Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Watch how to make this recipe.
Scallops Piccata
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 50 mg
- Sodium
- 505 mg
This recipe puts a spin on the classic Italian piccata by swapping out chicken for seared scallops. The bright, tangy sauce adds the perfect contrast to the rich seafood. It’s elegant, quick to make and delicious.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 50 mg
- Sodium
- 505 mg
Ingredients
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Directions
- Season the scallops with kosher salt and black pepper on one side. Heat the neutral oil in a large cast-iron or stainless-steel skillet over medium-high heat until shimmering. Add the scallops to the skillet, seasoned-side down. Season the other side and sear until a deep golden crust forms on the bottom, 2 to 3 minutes. Flip the scallops and sear the second side for 30 seconds and then add 1 tablespoon of butter. Baste the scallops with the melted butter for another 30 seconds until golden and just warmed through. Transfer the scallops to a plate and set aside.
- Add 1 tablespoon of butter to the same skillet over medium heat. When melted, add the shallot and minced anchovy fillets to the skillet and cook over medium heat until the shallot is softened and the anchovy melts into the butter, 1 to 2 minutes. Add the chile, sprinkle in the instant flour and use a whisk to combine. Cook for 30 seconds. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom, and simmer until slightly reduced, 1 to 2 minutes.
- Stir in the capers, Meyer lemon juice, parsley and chives. Cook until heated through, about 1 minute. Add the remaining 2 tablespoons of butter and cook until melted. If the sauce thickens too much you can dilute it with regular water or with pasta water if serving with pasta. Spoon the sauce over the scallops or, if serving with spaghetti, toss the pasta in the sauce before plating.
Cook’s Note
Scallops patted dry are key to a good sear. Instant flour thickens quickly without clumping. Meyer lemons are sweeter than regular lemons.
