SCALLOP PICCATA
I created this recipe by combining a couple of my favorite flavors. I sprinkled cayenne pepper to add some spice as well.
Provided by nerdyconnie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
- Heat a skillet over medium heat. Add 2 cloves minced garlic and cook until fragrant, about 20 seconds. Pour in broth, scraping any brown bits from the bottom of the skillet. Stir in lemon slices and bring to a boil, about 5 minutes. Cook, stirring occasionally, until sauce is reduced to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until slightly thickened, about 5 minutes more. Add 1 tablespoon butter and swirl it into the sauce by tilting the skillet until butter is melted and incorporated. Remove skillet from heat and set sauce aside.
- Melt remaining butter in another skillet over medium heat. Stir in remaining garlic and ginger and cook until just fragrant and softened, about 1 minute. Slice any scallops that are more than 3/4-inch thick in half so they will cook evenly. Stir scallops into the skillet with the garlic and ginger. Cook and gently stir just until scallops feel slightly firm, 1 to 5 minutes; do not overcook to avoid tough scallops. Stir in the juice of 1 lemon and season with salt and black pepper. Pour in cream and bring mixture to a bare simmer.
- Serve scallops and sauce over the cooked pasta; garnish with Parmesan cheese.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 47.6 g, Cholesterol 72.2 mg, Fat 10.7 g, Fiber 3.3 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 914.5 mg, Sugar 1.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Reza Uil
[email protected]Will definitely make again!
Michelle Huffman
[email protected]Amazing!
Steve Wipf
[email protected]This dish was a bit too salty for my taste.
Morris Music Stein
[email protected]The recipe was easy to follow and the scallops turned out delicious. I would recommend using fresh scallops for the best flavor.
Karen Sarsfield
[email protected]This was my first time making scallop piccata and it turned out great! The scallops were tender and juicy, and the sauce was rich and creamy. I will definitely be making this again.
Gjjtft Gguu
[email protected]Good, but not great. The scallops were a bit bland and the sauce was a bit too tangy for my taste.
Shahab Siraj
[email protected]The scallops were a bit overcooked, but the sauce was amazing! I served it over angel hair pasta and it was a delicious meal.
Joe Banjila
[email protected]Easy to make and absolutely delicious! I used jumbo scallops and they were cooked to perfection. The sauce was rich and flavorful, and the capers added a nice briny touch. Will definitely make this again!
Oladimeji Adeleke
[email protected]Followed the recipe exactly and it turned out great! The scallops were tender and flavorful, and the sauce was tangy and creamy. Served it over pasta and it was a perfect meal.
Achintha konara
[email protected]This scallop piccata was a hit at my dinner party! The scallops were cooked perfectly and the sauce was delicious. I will definitely be making this again.