Scallop Piccata

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 275kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Large Skillet

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

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.

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

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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