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. You pour the pan sauce over the protein; enter scallops. Then serve your delicious Piccata dish; I served this with my Tuscan Summer Pasta.
1 tbsp (salted) butter
1 tbsp extra virgin olive oil
20 Medium scallops (cleaned and patted dry)
The juice of half a lemon
¼ cup sodium-reduced stock (I used chicken)
1 tbsp capers
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.
- Go with whatever stock you have on hand.
- You can tell the scallop is cooked when the middle is opaque and is slightly warm.