Seared Scallop Piccata
Elegant yet super easy, this Seared Scallop Piccata recipe comes together in just 20 minutes! Serve with a lemon wedge and slice of crusty bread for a practically effortless dinner guaranteed to impress.
Servings: 5 servings
Ingredients
- 12 ounces uncooked spaghetti
- 1 tablespoon vegetable oil
- 1 pound large sea scallops (about 22 scallops), thawed if frozen
- 2 tablespoons unsalted butter
- 3 cloves garlic , minced
- 1 large lemon , zested and juiced
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup dry white wine (or dry sherry)
- 1 cup heavy cream
- 3 tablespoons freshly grated Parmesan cheese , plus more for serving
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon capers , drained and rinsed (optional)
- 2 tablespoons fresh chopped parsley , plus more for garnish
- Lemon wedges , for serving
- Crusty bread , for serving
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti, stirring occasionally until al dente according to package directions.
- In the meantime, pat scallops dry with paper towels and carefully remove the small band of muscle if it’s still attached; sprinkle with a touch of salt and pepper.
- Warm the vegetable oil in an extra large nonstick skillet over medium heat. Once shimmering, add scallops in a single layer and sear undisturbed 1 & 1/2 to 2 minutes, flip and cook another 1 & 1/2 minutes until translucent and golden brown on the outside. Transfer scallops to a plate.
- Add butter to the skillet. Once melted, stir in garlic, lemon zest, and red pepper flakes.
- Pour in wine; cook and stir until alcohol cooks off, about 1 minute.
- Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add in parmesan, salt, pepper, lemon juice, and capers (if using).
- Drain pasta and transfer to skillet along with the chopped parsley and scallops. Toss to coat and heat through.
- Evenly distribute the pasta among warm shallow bowls, top with 4 to 5 scallops, garnish with more parsley and some grated Parmesan, and serve with lemon wedges and crusty bread on the side.
Nutrition
Calories: 551kcal · Carbohydrates: 58g · Protein: 22g · Fat: 24g · Saturated Fat: 15g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 0.2g · Cholesterol: 90mg · Sodium: 939mg · Potassium: 444mg · Fiber: 3g · Sugar: 4g · Vitamin A: 1040IU · Vitamin C: 14mg · Calcium: 90mg · Iron: 2mg