Scallop piccata
Piccata is usually made with chicken or veal, but our slightly lighter version uses meaty scallops instead. The scallops are first seared in a Hexclad pan with a generous amount of butter until burnished and brown on either side, then served with a rich and sharp vermouth and lemon butter sauce.
Ingredients
Metric
Imperial
- 8 scallops
- 75g of unsalted butter, plus extra for cooking scallops
- 100ml of vermouth
- 1 garlic clove, crushed
- 2 tbsp of capers
- zest of 1 lemon, and the juice of half a lemon
- 1 handful of flat-leaf parsley, finely chopped
- olive oil, for cooking
- lemon wedges, to serve
- crusty bread, for serving
Method
Remove the scallops and roe from the shells, or have a fishmonger do this for you
- 8 scallops
Heat a generous slice of butter in a pan until foaming with a dash of oil, then add the scallops. Cook for a minute or so each side, then remove from the pan and set aside to rest
- unsalted butter
- olive oil, for cooking
Add the 75g butter to the hot frying pan and melt, then add the garlic, and cook for a minute or so or until fragrant. Add the vermouth and capers and stir and bubble to emulsify, scraping up any bits from bottom of pan
- 75g of unsalted butter, plus extra for cooking scallops
- 1 garlic clove, crushed
- 100ml of vermouth
- 2 tbsp of capers
Add the lemon zest and juice and taste for seasoning, adding as necessary. Stir through the finely chopped parsley
- zest of 1 lemon, and the juice of half a lemon
- 1 handful of flat-leaf parsley, finely chopped
Spoon the sauce over the top of the scallops
Serve with lemon wedges and crusty bread for dipping
- lemon wedges, to serve
- crusty bread, for serving
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