Scallops Piccata

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February 2025 View more

By Kelli Ra Anderson

Scallops Piccata

Taking only minutes to create magic in the pan, the secret to a great scallop piccata is in the perfect sear. Some simple tips? Use large scallops (at least 1½ inches wide) to achieve a deep-golden crust without becoming tough (that is, overdone). Use a well-seasoned cast-iron pan for incomparable results. Dry the scallops well, before adding to the pan. And—fighting every impulse to do otherwise—do not disturb the scallops for the first few minutes. (An easy release from the pan is the sear’s permission to take a peek.) If the scallop resists and sticks to the pan, wait another minute and try again.

Bright, tangy, and rich, this dish pairs beautifully with a chilled white wine like a Pinot Grigio or Chardonnay, or a fruity light red with soft tannins like a Beaujolais. Perfect for a special evening or that special someone.

 

INGREDIENTS

1 pound large scallops (1½ inches wide)
3 tablespoons olive oil
1 tablespoon butter
1 tablespoon minced garlic (three to four large cloves)
½ cup dry white wine
1 cup chicken or vegetable broth
2 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons capers, rinsed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill or parsley
2 green onions (finely chopped, separating white from greens)

Ingredients for Scallops Piccata

DIRECTIONS

1. Bring the scallops to room temperature (about 10 minutes) in a pan lined with paper towels. Gently pat dry and lightly season with salt.

2. Add the oil to a 12-inch cast-iron skillet over medium-high heat. Once the oil shimmers and begins to smoke, add the scallops, making sure to leave space in between them (do not overcrowd or else the scallops will poach in their own juices instead of searing). Turn the temperature down to medium.

3. Do not disturb the scallops; check after three minutes. If they release easily and are deep golden-brown, add the butter to the pan and turn each scallop over. Continue to brown the other sides, basting with the butter for 1 to 2 minutes before removing the scallops to a plate to rest.

4. Add the garlic and onion whites to the pan. Sauté for 1 to 2 minutes (just to soften) before adding the wine to deglaze the pan. Reduce the wine by half before adding the broth, lemon juice, zest, and capers.

5. Bring liquid to a boil and simmer for eight to 10 minutes, until reduced to a half-cup.

6. Remove the pan from the heat and stir in the Dijon. Return the scallops to the pan and reheat on low for 1 to 2 minutes. (Add a splash of broth if the sauce has become too thick.)

7. Serve the scallops and sauce with favorite sides (pairs beautifully with a lovely orzo, crisp green salad, and chilled white wine).

PRO TIP: A quick brine for the scallops will bring out fresher flavor, increase tenderness, and improve the sear. Simply soak scallops in a cool brine of ⅓ kosher salt dissolved in
5 cups of water for 10 minutes and rinse before drying and searing.

 

Photos: Kellira Media