Scallop Piccata Recipe
Piccata is usually made with chicken or veal, but our slightly lighter version uses meaty scallops instead. The scallops are first seared in a Hexclad pan with a generous amount of butter until burnished and brown on either side, then served with a rich and sharp vermouth and lemon butter sauce.
Ingredients
- 8scallops
- 2 ⅔oz of unsalted butter, plus extra for cooking scallops
- 3 ½fl oz of vermouth
- 1garlic clove, crushed
- 2tbsp of capers
- zest of 1 lemon, and the juice of half a lemon
- 1handful of flat-leaf parsley, finely chopped
- olive oil, for cooking
- lemon wedges, to serve
- crusty bread, for serving
Instructions
Step 1
Remove the scallops and roe from the shells, or have a fishmonger do this for you | Ingredients: 8 scallopsStep 2
Heat a generous slice of butter in a pan until foaming with a dash of oil, then add the scallops. Cook for a minute or so each side, then remove from the pan and set aside to rest | Ingredients: unsalted butter , olive oil, for cookingStep 3
Add the 75g butter to the hot frying pan and melt, then add the garlic, and cook for a minute or so or until fragrant. Add the vermouth and capers and stir and bubble to emulsify, scraping up any bits from bottom of pan | Ingredients: 2 2/3 oz of unsalted butter, plus extra for cooking scallops , 1 garlic clove, crushed , 3 1/2 fl oz of vermouth , 2 tbsp of capersStep 4
Add the lemon zest and juice and taste for seasoning, adding as necessary. Stir through the finely chopped parsley | Ingredients: zest of 1 lemon, and the juice of half a lemon , 1 handful of flat-leaf parsley, finely choppedStep 5
Spoon the sauce over the top of the scallopsStep 6
Serve with lemon wedges and crusty bread for dipping | Ingredients: lemon wedges, to serve , crusty bread, for serving