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.
SAUTEED SEA SCALLOPS WITH CARAMELIZED PEACHES
Most Excellent recipe i invented while doing a demonstration at the local Bon Ton store. I had the ing. in front of me and it was worth it
Provided by Warren Drew
Categories Low Cholesterol
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- place oil in sautee pan and heat until light smoke.
- lightly season scallops w/salt and pepper.
- carefully add scallops to pan (do not crowd).
- lightly brown and turn scallops.
- add shallots garlic and peaches.
- shake and flip in pan to mix.
- add sugar and keep moving for 2 (two) minutes.
- place on plate.
- put peaches on top.
- squeeze fresh lemon just before serving.
- goes great with jasmine or basmati rice steamed.
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
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
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