Scallop Piccata
A SIMPLE TWIST ON THE CLASSIC CHICKEN DISH
Recently, I was really hankering for some scallops. I also had a bunch of lemons that I wanted to use up. I decided that creating a classic piccata dish, but with scallops was the answer. The result was delicious.
Yield: 4
Scallop Piccata
A twist on the classic chicken dish. A great meal for those nights when you don't have anything but "things in the freezer" to pull out.
Prep time: 10 MCook time: 20 MTotal time: 30 M
Ingredients:
- 1 lb dry spaghetti noodles
- 1 lb sea scallops (if frozen, thawed)
- 2 T olive oil
- salt and pepper
- juice from one lemon
- 2 T capers, drained
- 1 cup chicken or fish stock
- 1/4 c fresh Italian parsley, chopped
Instructions:
- Bring a large pot of heavily salted water to a boil.
- Add spaghetti and cook until al dente (cooked by firm) about 8-10 minutes.
- Meanwhile, rinse and pat dry scallops. If the muscle on the side remains, remove.
- Season to taste with salt and pepper.
- Bring a large cast-iron skillet or other large sauté pan to medium-high heat. Add olive oil. Place scallops in pan and sear for 2 minutes on the first side, flip and cook for one minute on the other, lowering the heat to medium-low.
- Remove scallops and set aside. Add lemon juice and capers to pan, scraping away any brown bits of fond on the bottom. Add stock and capers. Simmer until slightly thickened. Season if need be.
- Add scallops back to the pan. Toss in parsley and remove from heat.
- Drain pasta and add to the pan, tossing to coat with sauce and scallops.
Notes:
To ensure a crispy sear on your scallops, be sure to get your pan very hot before adding the scallops.
Calories
480.11Fat (grams)
13.41Sat. Fat (grams)
2.68Carbs (grams)
50.70Fiber (grams)
2.40Net carbs
48.30Sugar (grams)
8.98Protein (grams)
39.22Sodium (milligrams)
1090.30Cholesterol (grams)
78.80