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
- 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
How to Make Chesapeake Scallop Piccata
- 1Rub 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.
- 2Add 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**
