Scallop Piccata

Scallop Piccata is a quick gourmet meal featuring juicy scallops with a golden crust, swimming in a tangy lemon butter sauce with briny capers. It's fancy enough for special occasions but simple enough for any weeknight, ready in just 15 minutes from start to finish!

📝 Ingredients

• 1 pound sea scallops
• 3 Tablespoons olive oil
• 4 Tablespoons butter (unsalted, divided)
• 2 Tablespoons capers (jarred, drained)
• 1 clove garlic (grated or minced)
• 2 Tablespoons lemon juice
• 1 Tablespoon fresh parsley (minced)
• Kosher salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Place the 1 pound sea scallops on a paper towel-lined plate. Pat them very dry with additional paper towels.
2. 2Season lightly on both sides with salt and pepper, then let the scallops sit at room temperature for 10 minutes before cooking.
3. 3Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the scallops and sear without moving, until the bottoms are golden brown, 3-4 minutes.
4. 4Add 1 TBSP butter to the skillet and flip the scallops over. Continue to cook for about 3 minutes longer, until the second side is golden. As the scallops cook, tilt the pan and spoon the hot butter and oil over them. Transfer the cooked scallops to a plate.
5. 5Return the now empty skillet to medium heat. Add the remaining 3 TBSP butter.
6. 6Once melted, add the 2 Tablespoons capers and 1 clove garlic. Bring to a simmer, and continue cooking until fragrant, about 1 minute.
7. 7Remove from the heat and add the 2 Tablespoons lemon juice and 1 Tablespoon fresh parsley. Season to taste with kosher salt. Nestle the cooked scallops in the sauce and enjoy!