Scallops Recipe – A Twist on an Old Favorite: Scallops Picatta
I have really been wanting scallops lately. I don’t know if it’s all of this cold and snowy weather or what but I’ve made more scallop meals this month than I made all of last summer. They do speak to summer for me so who knows. I bring you a twist on a classic chicken recipe today. The tart lemon was a perfect foil for the sweet mollusk.
Table of Contents
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Scallops Picatta
Serves 2
10 – 12 sea scallops
1 TBS canola oil
2 TBS flour
1 tsp salt
juice of one lemon
1/4 cup white wine
1/2 cup chicken stock
1 TBS parsley
Make sure the scallops are dry.
Mix the flour and the salt.
Dredge the scallops in the flour mixture.
Heat a saute pan over medium high heat. Add the oil.
When the oil is hot add the scallops and cook for 2 – 3 minutes until browned.
Turn over and cook for another 2 minutes.
Remove from the pan.
Deglaze the pan with the white wine scraping up the brown bits.
After a minute add the chicken stock and return to a simmer. Cook for about 5 minutes until reduced by about half and then add the lemon juice.
Taste and adjust seasoning if necessary.
Add the scallops and any juices back to the pan. Sprinkle in the parsley.
Heat through.
Serve over rice.
How Was the Scallops Picatta?
I will admit that picatta is a favorite way of cooking for me. It’s simple, it’s quick and it’s very flavorful. I’ve cooked soft shell crabs picatta and Chilean sea bass picatta. It would be equally as good with shrimp and lobster. That is why it’s a classic sauce. It was delicious on scallops and I know I’ll do them this way again. I served them this time on brown rice with the ever present green beans.
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