Scallopspiccata Recipes

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.

SCALLOP PICCATA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
• Heat a skillet over medium heat. Add 2 cloves minced garlic and cook until fragrant, about 20 seconds. Pour in broth, scraping any brown bits from the bottom of the skillet. Stir in lemon slices and bring to a boil, about 5 minutes. Cook, stirring occasionally, until sauce is reduced to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until slightly thickened, about 5 minutes more. Add 1 tablespoon butter and swirl it into the sauce by tilting the skillet until butter is melted and incorporated. Remove skillet from heat and set sauce aside.
• Melt remaining butter in another skillet over medium heat. Stir in remaining garlic and ginger and cook until just fragrant and softened, about 1 minute. Slice any scallops that are more than 3/4-inch thick in half so they will cook evenly. Stir scallops into the skillet with the garlic and ginger. Cook and gently stir just until scallops feel slightly firm, 1 to 5 minutes; do not overcook to avoid tough scallops. Stir in the juice of 1 lemon and season with salt and black pepper. Pour in cream and bring mixture to a bare simmer.
• Serve scallops and sauce over the cooked pasta; garnish with Parmesan cheese.

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.

SCALLOP PICCATA

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.

SCALLOPS WITH SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm., In the same skillet, stir-fry the carrots, beans and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper. Drain spaghetti. Add scallops and spaghetti to the vegetable mixture; toss to coat.

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.

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**