Scallopspiccata Recipes

SCALLOPS PICCATA

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.

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SCALLOPS PICCATA

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.

CHESAPEAKE SCALLOP PICCATA

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

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.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOP PICCATA ON ANGEL HAIR PASTA

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.

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

Steps:

• Season the scallops on both sides with salt and pepper.
• In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
• Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
• Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
• Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
• Enjoy!