Scallops Piccata
NUT
FREE
Sweet caramelized scallops balance nicely with salty capers and a rich and tangy lemon butter sauce. Fresh red tomatoes and chopped Italian flat-leaf parsley lend color to the finished dish.
| Prep Time 10 minutes |
Cook Time 10 minutes |
Makes 16 scallops + sauce |
Serving Size 4 scallops + sauce |
INGREDIENTS
2 lb. (1kg) dry sea scallops
¼ tsp. sea salt
¼ tsp. black pepper
2 TB. ghee
2 cloves garlic
¼ cup diced yellow onion
½ cup homemade chicken stock
¼ cup chopped fresh Italian flat-leaf parsley
¼ cup fresh lemon juice
2 TB. caper berries, drained
1 cup diced tomato
2 TB. homemade butter
METHOD
1 Pull side muscles off sea scallops, rinse under cold water, and pat dry. Season both sides of scallops evenly with sea salt and black pepper.
2 Heat a large skillet over medium-high heat, add ghee, and swirl the pan to coat. Add scallops, and cook for 3 minutes per side or until brown and caramelized. Transfer scallops to a plate.
3 Reduce heat to medium, add garlic and yellow onion, and cook for 2 minutes or until onions are just softened.
4 Add chicken stock, and cook for 2 minutes or until reduced by half.
5 Add Italian flat-leaf parsley, lemon juice, caper berries, tomato, and butter, and swirl the pan until butter is incorporated into sauce.
6 Return scallops to the pan, turn to coat, and serve covered with sauce.
Q&A
What’s the difference between wet and dry scallops?
Fishmongers typically sell dry and wet scallops. If they’re not labeled as such, be sure to ask. Dry scallops are fresher, have improved flavor, and sear better when cooked. Wet scallops have usually been treated with sodium tripolyphosphate (STP) to help extend their shelf life and maintain moisture. This can make wet scallops difficult to brown when searing, mask their naturally sweet flavor, contribute to a rubbery texture, and release extra fluid during cooking. What’s more, STP is a known contributor to inflammation and may impact your gut healing negatively. For best results, buy dry.
Scallops Piccata