chesapeake scallop piccata

★★★★★ 3 Reviews
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By Sherri Williams
from Crestview, FL

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

★★★★★ 3 Reviews
serves 4
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For chesapeake scallop piccata

  • 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 sm
    chili peppers, chopped
  • 2 pinch
    maui onion sea salt
  • 1/2 stick
    butter, unsalted

How To Make chesapeake scallop piccata

  • 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**
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