For valentine's day this year, I made my wife this wonderful scallop picatta. Scallops is one of those dishes she always leans to when we go out to eat and did her eyes light up when she saw them for dinner. For this scallops picatta recipe you can feed your whole family for the price it would cost for one scallop meal at a restaurant and have similar result with not much effort. The acid from the lemon juice and the richness from the butter that is use to thicken the sauce goes perfect over the scallops. Check out the recipe below.
The first thing you want to do is make sure the scallops are dried off before cooking them. If you leave the scallops most you will not get a great sear and they will more-less steam in the pan. Once you have the scallops ready, place a heavy bottomed skillet on medium high heat. Add the oil and heat until gets runny and shiny in the pan. Add the scallops to the pan and let them cook without moving them for 2-3 minutes. If they are sticking let them cook for a minute longer until they release, flip the scallops and cook for an additional 2-3 minutes. The sides should be a milky white and the top should be firm to the touch.
Place the scallops on a serving dish and place pan back over medium heat. Add the lemon juice and white wine, let the liquid come to a boil as you whisk and let reduce by half.
Turn the heat off and whisk in the cold butter, the sauce should thicken as the butter is whisked in. Finish the sauce by adding the capers and parsley. Season with any additional salt and pepper and pour the sauce over the scallops and serve immediately.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!