Chesapeake Scallop Piccata Food

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SCALLOPS PICCATA



Scallops Piccata image

In case you're unfamiliar with Piccata Sauce, let me break it down for you. After you panfry a yummy, lean protein in butter you deglaze the pan with stock (I go with chicken stock) and fresh lemon juice and THEN you throw in delicious, salty, briny capers. This creates an intense pan sauce in literally under a minute.

Provided by Lisa G Cooks

Categories     Starter

Time 8m

Yield 4

Number Of Ingredients 8

1 tbsp (salted) butter
1 tbsp extra virgin olive oil
Salt
Pepper
20 Medium scallops (cleaned and patted dry)
The juice of half a lemon
¼ cup sodium-reduced stock (I used chicken)
1 tbsp capers

Steps:

  • A cast-iron skillet is ideal here but any pan will work really. Preheat your pan over medium-high heat and add in the butter and oil. When the fat has melted add the scallops and season lightly.
  • Flip the scallops after 3 minutes (sooner if they're getting too dark), and again lightly season.
  • Cook on the second side for 1 minute (still at medium-high heat).
  • Transfer the scallops to a serving platter.
  • Return the pan to the same heat and add in the lemon juice and stock, gently scrape the pan with a wooden spoon or spatula to release any flavours that may be there (deglazing).
  • After the sauce has reduced by half (after about 30 seconds to a minute), turn the heat off the pan and add in the capers.
  • Taste and adjust seasoning.
  • Pour the sauce over the scallops on the serving platter.
  • Serve immediately.

CHESAPEAKE SCALLOP PICCATA



Chesapeake Scallop Piccata image

If you are looking for a easy and yummified scallop recipe, look no further. You will just love this. Cooking with Love & Passion. sw :)

Provided by Sherri Williams @logansw

Categories     Seafood Appetizers

Number Of Ingredients 11

1 pound(s) sea scallops, patted dry
2 tablespoon(s) feiny's chesapeake bay rub
2 tablespoon(s) sorrento lemon olive oil
1/2 cup(s) chicken stock or seafood stock
- juice & zest of 1 lemon
2 tablespoon(s) capers
1 tablespoon(s) italian parsley, divided
1 tablespoon(s) basil leaves, chopped
1-2 small chili peppers, chopped
2 pinch(es) maui onion sea salt
1/2 stick(s) butter, unsalted

Steps:

  • Rub scallops with Feiny Chesapeake Rub and drizzle with olive oil. Sear scallops in a large heated skillet or grill for 2 minutes on each side until golden brown. Remove scallops from skillet.
  • Add stock, lemon juice, zest, capers, 1/2 of parsley, 1/2 of basil, chili peppers, salt. Reduce to a 1/3. Add butter and melt. Transfer scallops back to skillet and warm through. Plate up; garnish with remaining parsley & basil **serve with sauteed spinach and vermicelli**

SCALLOP PICCATA



Scallop Piccata image

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

1 (16 ounce) package angel hair pasta
3 cloves garlic, minced, divided
2 cups chicken broth
½ lemon, thinly sliced
2 tablespoons lemon juice
2 tablespoons capers, drained and rinsed
2 tablespoons butter, divided
1 tablespoon chopped fresh ginger
1 pound sea scallops, rinsed and patted dry
1 lemon, juiced
salt and freshly ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon grated Parmesan cheese, or to taste

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

SCALLOPS PICCATA



Scallops Piccata image

This has been on my refrigerator FOREVER (or May 1991 whichever comes first). It's from Good Housekeeping and is easy and tasty

Provided by kymgerberich

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 lemons, small
1 lb bay scallops or 1 lb sea scallops
1 tablespoon butter or 1 tablespoon margarine
1/4 cup chicken broth
1/4 cup dry white wine
1/2 teaspoon salt
2 tablespoons parsley, chopped

Steps:

  • Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.
  • Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.).
  • In 10-inch skillet over medium heat, in hot butter or margarine, cook scallops, stirring frequently, until opaque. about 5 minutes. With slotted spoon, remove scallops to warm serving platter. To skillet, add chicken broth, wine, salt, 2 Tbl parsley, and reserved lemon juice; over high heat, heat to boiling. Cook until mixture is reduced by half; spoon over scallops. Garnish with lemon slices and additional chopped parsley.

Nutrition Facts : Calories 151.6, Fat 4, SaturatedFat 2, Cholesterol 45.1, Sodium 545.3, Carbohydrate 9, Fiber 2.6, Sugar 0.2, Protein 20.1

SCALLOP PICCATA ON ANGEL HAIR PASTA



Scallop Piccata on Angel Hair Pasta image

"Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic." Found on Eating Well Newsletter, May/07. We made this for Live Strong Day - the sauce is very lemony just like with the veal - and it is just wonderful!

Provided by Manami

Categories     Lemon

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb dry sea scallops, tough muscle removed
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 tablespoon extra virgin olive oil
8 ounces whole wheat angel hair pasta
1/2 cup white wine
1/2 cup clam juice
2 teaspoons cornstarch
1/4 cup chopped garlic
3 tablespoons lemon juice (not that bottled stuff!)
1 tablespoon capers, rinsed and chopped
2 teaspoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Put a large pot of water on to boil.
  • Sprinkle scallops on both sides with salt and pepper.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total.
  • Transfer to a plate.
  • Cook pasta in the boiling water until not quite tender, about 4 minutes.
  • Drain and rinse.
  • Whisk wine, clam juice and cornstarch in a small bowl until smooth.
  • Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes.
  • Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes.
  • Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
  • Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute.
  • Stir in parsley and serve immediately.

Nutrition Facts : Calories 382.9, Fat 6.8, SaturatedFat 2, Cholesterol 32.3, Sodium 753.3, Carbohydrate 55.4, Fiber 0.5, Sugar 1.7, Protein 22.9

SEAFOOD PICCATA



Seafood Piccata image

Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!

Provided by Beth Lewis

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
¾ cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
½ cup butter
¼ cup chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
  • Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
  • Toss pasta with seafood sauce and parsley.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g

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