Chesapeake Scallop Piccata

Name: Chesapeake Scallop Piccata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
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

By Sherri Williams
@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 :)

Rating:

★★★★★ 3 votes5

Comments:

20 Comments

Serves:

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
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How to Make Chesapeake Scallop Piccata

Step-by-Step

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**

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