Chesapeake Scallop Piccata
By
Sherri Williams
@logansw
1
If you are looking for a easy and yummified scallop recipe, look no further. You will just love this. Cooking with Love & Passion. sw :)
Ingredients
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1 lbsea scallops, patted dry
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2 Tbspfeiny's chesapeake bay rub
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2 Tbspsorrento lemon olive oil
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1/2 cchicken stock or seafood stock
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·juice & zest of 1 lemon
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2 Tbspcapers
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1 Tbspitalian parsley, divided
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1 Tbspbasil leaves, chopped
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1-2 smallchili peppers, chopped
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2 pinchmaui onion sea salt
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1/2 stickbutter, unsalted
How to Make Chesapeake Scallop Piccata
- 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.
- 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**
