Whenever scallops are fresh, I buy them. They are one of our favorite seafood dishes to cook, and I also love anything piccata! I served these alongside my family's green beans out of the garden -- so the focus of this recipe is on the scallops. Enjoy!
Ingredients:
- 2 tablespoons olive oil
- 1 pound scallops
- Salt and pepper
- 1 tablespoons butter
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1-2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 2 tablespoons capers, drained
- 1/4 cup flat leaf parsley, chopped (optional)
Pat the scallops dry with a paper towl. Season each side with salt & pepper. Heat a nonstick skillet over medium-high heat. Add 1 tb olive oil to the pan. Sear the scallops on each side until browned, approximately 2 minutes per side. Remove the scallops and set aside on a plate, covered with foil.
Reduce heat to medium. Add the other tb olive oil and 1/2 tb butter, the garlic and shallots to the skillet. Sauté garlic and shallots three minutes. Add flour and cook two minutes. Whisk in wine and reduce liquid one minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tb butter to the sauce.
Add scallops back to the pan and heat through, 1-2 minutes. Serve the scallops with a little sauce spooned on top!
