• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lisa G Cooks

Simple Recipes | Healthy Lifestyle | Better You

  • HOME
  • MEET LISA
  • STARTERS
    • SALAD
    • SOUP
    • APPETIZERS
  • MAINS
    • BEEF
    • BREAKFAST
    • BURGERS
    • CHICKEN
    • FISH
    • PASTA
    • PIZZA
    • PORK
    • VEGETARIAN
  • SIDES
    • SAUCES
    • STARCHES
    • VEGGIES
  • DESSERTS
  • CONTACT
You are here: Home / Recipes / Scallops Piccata

Scallops Piccata

April 29, 2024 By Lisa Leave a Comment

Email pagePrint page

Scallops Piccata I LisaGCooks.com

Scallops Piccata

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.

Originally posted on 15 July, 2016!

Scallops Piccata I LisaGCooks.com

 

A recipe for panfried scallops that are then coated in a sauce with lemon juice, butter and briny capers 🙂

 

 

 

This is what you’ll need

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

 

This is how you make it

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.

Notes:

  1. Go with whatever stock you have on hand.
  2. You can tell the scallop is cooked when the middle is opaque and is slightly warm.

 

Might I suggest

Red Wine Shallot Vinaigrette with Honey I LisaGCooks.com

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

as a side 🙂

 

 

Other recipes you might like:

Soy and Sesame Glazed Scallops I LisaGCooks.com

Soy and Sesame Glazed Scallops

 

 

Butter and Garlic Baked Scallops I LisaGCooks.com

Butter and Garlic Baked Scallops

 

 

Scandinavian Shrimp and Avocado Salad I LisaGCooks.com

Scandinavian Shrimp and Avocado Salad

 

 

Recipe card below⬇️⬇️⬇️

 

 

 

label-5

Scallops Piccata I LisaGCooks.com
Scallops Piccata
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.
Servings Prep Time
4 5 minutes
Cook Time
5 minutes
Servings Prep Time
4 5 minutes
Cook Time
5 minutes
Scallops Piccata I LisaGCooks.com
Scallops Piccata
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.
Servings Prep Time
4 5 minutes
Cook Time
5 minutes
Servings Prep Time
4 5 minutes
Cook Time
5 minutes
Ingredients
  • 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
  • 1/4 cup sodium-reduced stock (I used chicken)
  • 1 tbsp capers
Servings:
Instructions
  1. 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.
  2. Flip the scallops after 3 minutes (sooner if they’re getting too dark), and again lightly season.
  3. Cook on the second side for 1 minute (still at medium-high heat).
  4. Transfer the scallops to a serving platter.
  5. 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).
  6. 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.
  7. Taste and adjust seasoning.
  8. Pour the sauce over the scallops on the serving platter.
  9. Serve immediately.
Recipe Notes
  1. Go with whatever stock you have on hand.
  2. You can tell the scallop is cooked when the middle is opaque and is slightly warm.
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Appetizers, Fish, Starters

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Enjoy recipes that are low fat and nutritious but the focus is on flavour - Naughty food made nice and other healthy recipes for a balanced lifestyle and better you!

Newsletter

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Categories

  • Healthy Beef Recipes
  • Breakfast
  • Burgers
  • Chicken
  • Dessert
  • Fish
  • News
  • Main Course
  • Pasta
  • Pizza
  • Pork
  • Salads
  • Sauces
  • Sides
  • Soup
  • Starches
  • Starters
  • Vegetarian
  • Veggies
Spicy Veggie Soft Tacos with a Lime Crema I LisaGCooks.com
Chicken Florentine with Mushrooms I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com
Greek Chicken I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com

Check Out These Recipes…

  • Long Weekend BBQ Menu
  • Meal Plan Week 15
  • Teriyaki Meatballs
  • A Perfect Mother’s Day Meal
  • Spicy Pickles
  • Meal Plan Week 99
  • Roasted Potato Salad
  • Meal Plan Week 180
  • Honey Lime Peanut Vinaigrette
  • Shrimp and Scallop Pasta with Fresh Tomatoes
  • Another Perfect Easter Dinner Menu
  • Meal Plan Week 147
  • Deluxe Cheeseburgers 

Archives

Yum

Copyright © 2025 Lisa G Cooks ·