Chesapeake Scallop Piccata

Sherri Williams

By
@logansw

If you are looking for a easy and yummified scallop recipe, look no further. You will just love this. Cooking with Love & Passion. sw :)


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Comments:

Serves:

4

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 lb
sea scallops, patted dry
2 Tbsp
feiny's chesapeake bay rub
2 Tbsp
sorrento lemon olive oil
1/2 c
chicken stock or seafood stock
juice & zest of 1 lemon
2 Tbsp
capers
1 Tbsp
italian parsley, divided
1 Tbsp
basil leaves, chopped
1-2 small
chili peppers, chopped
2 pinch
maui onion sea salt
1/2 stick
butter, unsalted

Directions Step-By-Step

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**

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy