Seared Scallop Piccata 🍋🦑
Ingredients:
1 pound large sea scallops, patted dry
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
1/2 cup white wine
1/4 cup fresh lemon juice (about 1-2 lemons)
2 tablespoons capers, drained
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
Lemon slices for garnish
Directions:
Season the scallops with salt and pepper, then lightly dredge in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side, or until they develop a golden-brown crust and are just cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, add white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
Stir in the capers and butter, cooking until the butter is melted and the sauce is smooth.
Return the scallops to the skillet, coating them with the sauce. Cook for an additional 1-2 minutes to heat through.
Garnish with chopped parsley and lemon slices before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings
