Chesapeake Scallop Piccata
By
Sherri Williams
@logansw
1
Ingredients
-
1 lbsea scallops, patted dry
-
2 Tbspfeiny's chesapeake bay rub
-
2 Tbspsorrento lemon olive oil
-
1/2 cchicken stock or seafood stock
-
·juice & zest of 1 lemon
-
2 Tbspcapers
-
1 Tbspitalian parsley, divided
-
1 Tbspbasil leaves, chopped
-
1-2 smallchili peppers, chopped
-
2 pinchmaui onion sea salt
-
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**