Scallops Piccata
Directions
- 1Remove excess moisture from the scallops using a paper towel on both sides.
- 2Season scallops with kosher salt and fresh-cracked black pepper on both sides.
- 3Thinly slice fresh garlic and mince shallots.
- 4Grate fresh lemon zest and juice lemons.
- 5Sear scallops in a pan with avocado oil on medium-high heat until nicely browned on the bottom.
- 6In the same pan, melt butter and add garlic and shallots.
- 7Add salt and pepper, stir, and add lemon juice and white wine.
- 8Add capers, lemon zest, and fresh parsley. Stir to reduce by half.
- 9Add cubed butter to create an emulsion.
- 10Pour the sauce over the seared scallops.
Ingredients
- 1 pound large sea scallops
- 0 kosher or sea salt
- 0 fresh-cracked black pepper
- 3 tablespoons avocado oil
- 2.5 cups cubed butter
- 0.25 cup minced garlic
- 0.5 cup minced shallots
- 1 lemon zest
- 2 lemon juice
- 1 cup white wine
- 0.25 cup capers
- 0.25 cup fresh chopped parsley
- 0 salt
- 0 fresh-cracked black pepper
Equipment
paper towelknifegraterfrying panwooden spoon
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