Scallop Piccata Recipes

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.

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.

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 spaghetti squash in an oven @ 450 degrees until mushy. Scoop pulp out when cool enough to handle.
• Whisk wine and clam juice 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 stir, 1 to 2 minutes.
• Return the scallops to the pan, add the spaghetti squash and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.

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.

Steps:

• Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and keep warm.
• Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter and capers, stirring until butter melts. Pour sauce in a bowl.
• Heat remaining 2 teaspoons EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.