Scallop Piccata is a quick gourmet meal featuring juicy scallops with a golden crust, swimming in a tangy lemon butter sauce with briny capers. It’s fancy enough for special occasions but simple enough for any weeknight, ready in just 15 minutes from start to finish!
Table of Contents
Traditional piccata, typically made with chicken, features a bright, buttery sauce of lemon, capers, and white wine. This seafood twist swaps in sweet, caramelized scallops, whose delicate flavor pairs perfectly with the sauce’s tangy punch.
The quick sear gives the scallops a crisp golden crust while keeping their centers tender, followed by a simmer in the sauce to let them soak up all that zesty flavor. It’s a small change from classic piccata, but one that feels luxurious and restaurant-worthy.
Whether you’re whipping up a quick weeknight seafood dinner or hosting a special occasion, this scallop piccata is a recipe you’ll come back to again and again. Every drop of the tangy lemon-caper sauce deserves to be soaked up – serve it over mashed potatoes, rice, pasta, and more.
Ingredient notes
- Sea scallops – Large, dry-packed scallops work best for this recipe. Bay scallops can be used but they will likely cook in just 3 minutes due to their smaller size.
- Olive oil – Helps the scallops form a golden crust.
- Unsalted butter – Spooned over the scallops while cooking for added depth of flavor.
- Capers – These bring the salty, briny bursts you’d expect from classic piccata. If the capers straight from the jar are too intense, quickly rinse them under running water to wash away the extra brine.
- Garlic – Sautéing garlic in butter unlocks its sweet, nutty depth, which melds with the capers’ briny brightness to create a sauce that’s both richly aromatic and vibrantly balanced.
- Lemon juice – Brightens the flavor of these scallops with fresh citrus aroma added to the sauce and pairs beautifully with the capers.
- Parsley – Add minced parsley into the sauce for a pop of color and a herbaceous finish.
- Kosher salt and black pepper – To taste.
How to make it
- Prep the scallops: Pat the scallops dry thoroughly with paper towels, season lightly with salt and pepper, and let them rest at room temperature for 10 minutes.
- Sear: Heat the olive oil in a large skillet over medium-high. Once hot, add the scallops and cook for 3-4 minutes until deeply golden on the one side. Flip the scallops, add the butter, and baste the scallops while the second side sears for an additional 3 minutes. Once cooked, transfer the scallops to a plate.
- Make the sauce: In the same skillet, melt the remaining butter over medium heat. Add the capers and garlic, simmering until fragrant. Remove from the heat and stir in the lemon juice and parsley. Season to taste.
- Combine with sauce and serve: Return the cooked scallops to the skillet, nestling them into the sauce to rewarm briefly. Serve them immediately.
More ways to cook scallops
While pan-searing and basting scallops adds a golden crust and rich flavor, they’re just as delicious when air fried or gently simmered in a fragrant seafood stew for tender, melt-in-your-mouth bites. Here are two fail-proof alternate ways to cook your scallops:
- Air Fried – Make crispy panko-crusted scallops with ease in the air fryer – just 10 minutes or less!
- Sous Vide – Guarantee perfectly cooked scallops every time with this sous vide scallop piccata recipe.
- Stewed– Add your scallops to a seafood stock and simmer on low heat for 8-10 minutes.
Tips and tricks
- Pat the scallops dry thoroughly with paper towels before seasoning. Any excess moisture prevents browning and a crust from developing.
- For tender scallops, remove the tough side muscle (or “foot”) which is that small flap on the side. Just pinch it between your fingers and pull it off before cooking your scallops for the best texture.
- Don’t crowd the skillet. Arrange the scallops in a single layer with space between each scallop so that they brown without steaming.
- Scallops cook quickly and are ready when opaque and firm to the touch (with a 145°F internal temp if using a thermometer). Make sure to follow the recipe times and temperatures so that you don’t overcook your scallops!
- Serve this scallop piccata immediately. They are best enjoyed right out of the pan with the sauce while they’re still warm.
Variations
Switch up this scallop piccata recipe with these easy flavor twists and dietary adaptations – whether you’re craving a bit of heat, some simplicity, or a gluten-free option!
- Spicy Cajun – Add this Cajun seasoning and add a pinch of cayenne pepper for a bold, zesty kick.
- Use frozen thawed scallops – If you don’t have fresh scallops, thaw frozen scallops in the fridge, pat them dry, and then cook them as directed.
- Swap large sea scallops for bay scallops – Simply reduce the cook time and keep a close watch that they don’t overcook.
- Use roasted garlic – Roasted garlic will add a deep, caramelized sweetness and mellow, nutty complexity to the butter sauce. It’s a delicious contrast to the capers’ bright brine.
- Dairy-free scallop piccata – Use extra olive oil or dairy-free butter instead of butter. Your sauce will lose some richness, but the final dish will still be delicious.
Serving suggestions
Enjoy this scallop piccata as a sophisticated main meal with a choice of 40 + Easy Sides for Scallops or serve them as a tasty party appetizer. Here are some delicious recipes that pair effortlessly and enhance the best qualities of this scallop piccata:
Storing
- Store leftover scallop piccata in an airtight container in the fridge for up to 2 days.
- Reheat these scallops in a pan over medium-low heat until warmed with any remaining sauce. Avoid reheating in the microwave as this can make the scallops quite rubbery.
- While freezing is possible, I don’t recommend it as the texture of the scallops is likely to change.
Erin’s wine pairings
Scallops pair beautifully with wines that offer bright acidity and crisp freshness. Here are my top picks for this scallop piccata recipe that pair beautifully with the zippy lemon and caper sauce:
- An unoaked Chardonnay would be perfect with these buttery scallops with hints of citrus.
- A crisp, citrusy Sauvignon Blanc can mirror the brightness and cut through the richness of the sauce.
- A dry Pinot Gris with subtle pear or green apple notes plays well with the capers and herbs.
- Sparkling wine has an effervescence and bright acidity that mingles well and balances scallops’ buttery richness. Here are some budget friendly sparkling wine options.
More piccata-inspired recipes
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Full Recipe
Scallop Piccata
Equipment
Ingredients
- 1 pound sea scallops
- 3 Tablespoons olive oil
- 4 Tablespoons butter (unsalted, divided)
- 2 Tablespoons capers (jarred, drained)
- 1 clove garlic (grated or minced)
- 2 Tablespoons lemon juice
- 1 Tablespoon fresh parsley (minced)
- Kosher salt and pepper (to taste)
Instructions
- Place the 1 pound sea scallops on a paper towel-lined plate. Pat them very dry with additional paper towels.
- Season lightly on both sides with salt and pepper, then let the scallops sit at room temperature for 10 minutes before cooking.
- Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the scallops and sear without moving, until the bottoms are golden brown, 3-4 minutes.
- Add 1 TBSP butter to the skillet and flip the scallops over. Continue to cook for about 3 minutes longer, until the second side is golden. As the scallops cook, tilt the pan and spoon the hot butter and oil over them. Transfer the cooked scallops to a plate.
- Return the now empty skillet to medium heat. Add the remaining 3 TBSP butter.
- Once melted, add the 2 Tablespoons capers and 1 clove garlic. Bring to a simmer, and continue cooking until fragrant, about 1 minute.
- Remove from the heat and add the 2 Tablespoons lemon juice and 1 Tablespoon fresh parsley. Season to taste with kosher salt. Nestle the cooked scallops in the sauce and enjoy!
Notes
- Store leftover scallop piccata in an airtight container in the fridge for up to 2 days.
- Reheat these scallops in a pan over medium-low heat until warmed with any remaining sauce. Avoid reheating in the microwave as this can make the scallops quite rubbery.
- While freezing is possible, I don’t recommend it as the texture of the scallops is likely to change.
- Pat the scallops dry thoroughly with paper towels before seasoning. Any excess moisture prevents browning and a crust from developing.
- For tender scallops, remove the tough side muscle (or “foot”) which is that small flap on the side. Just pinch it between your fingers and pull it off before cooking your scallops for the best texture.
- Don’t crowd the skillet. Arrange the scallops in a single layer with space between each scallop so that they brown without steaming.
- Scallops cook quickly and are ready when opaque and firm to the touch (with a 145°F internal temp if using a thermometer). Make sure to follow the recipe times and temperatures so that you don’t overcook your scallops!
- Serve this scallop piccata immediately. They are best enjoyed right out of the pan with the sauce while they’re still warm.
- Spicy Cajun – Add this Cajun seasoning and add a pinch of cayenne pepper for a bold, zesty kick.
- Use frozen thawed scallops – If you don’t have fresh scallops, thaw frozen scallops in the fridge, pat them dry, and then cook them as directed.
- Swap large sea scallops for bay scallops – Simply reduce the cook time and keep a close watch that they don’t overcook.
- Use roasted garlic – Roasted garlic will add a deep, caramelized sweetness and mellow, nutty complexity to the butter sauce. It’s a delicious contrast to the capers’ bright brine.
- Dairy-free scallop piccata – Use extra olive oil or dairy-free butter instead of butter. Your sauce will lose some richness, but the final dish will still be delicious.
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