chesapeake scallop piccata
If you are looking for a easy and yummified scallop recipe, look no further. You will just love this. Cooking with Love & Passion. sw :)
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound sea scallops, patted dry
- 2 tablespoons feiny's chesapeake bay rub
- 2 tablespoons sorrento lemon olive oil
- 1/2 cup chicken stock or seafood stock
- - juice & zest of 1 lemon
- 2 tablespoons capers
- 1 tablespoon italian parsley, divided
- 1 tablespoon basil leaves, chopped
- 1-2 small chili peppers, chopped
- 2 pinches maui onion sea salt
- 1/2 stick butter, unsalted
How To Make chesapeake scallop piccata
-
Step 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.
-
Step 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**
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