Seared Scallop Piccata Recipe

I perfected a Scallop Piccata in just 20 minutes with a quick pan sauce made from pantry staples, and I serve it with a lemon wedge and a slice of crusty bread.

I never thought Seared Scallop Piccata could look so effortless. I grab a few sea scallops and sear them until they sing, then the plate suddenly feels alive, like a quick trick that fools everyone into thinking i worked all afternoon.

This is the kind of Seafood Piccata that makes people actually ask where it came from. I always toss in capers because that sudden salty pop keeps things interesting, and yes sometimes i overcook one or two and it still tastes great.

If you want a dish that’s neat but a little bit mischievous try this Scallop Piccata.

Ingredients

• Sea scallops are sweet and meaty, high in protein, low in calories.
• Lemon juice adds bright sourness lots of vitamin C and fresh acidity.
• Capers bring tangy salty pops, low calories, theyre great for savory hits.
• Butter gives rich silky mouthfeel, adds saturated fat and deep flavor.
• Olive oil adds fruity aromatics, heart healthy monounsaturated fats.
• Garlic gives warm savory bite, has antioxidants and immune boosting notes.
• Parsley adds green brightness, small amounts of vitamins and fiber.
• Crusty bread soaks up sauce, provides carbs and a satisfying crunch.

Ingredient Quantities

• 1 lb large sea scallops about 16 to 20
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup all purpose flour
• 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter divided
• 2 cloves garlic minced
• 1/4 cup dry white wine or low sodium chicken broth
• 3 tablespoons fresh lemon juice about 1 to 2 lemons
• 2 tablespoons capers drained
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving
• Crusty bread slices for serving

How to Make this

1. Pat the scallops very dry with paper towels and remove any side muscles, then season both sides with kosher salt and pepper.

2. Put the flour in a shallow dish and lightly dredge each scallop, tapping off any excess so they dont get gummy.

3. Heat a large skillet over medium high until hot, add the olive oil and 1 tablespoon of the butter and let it melt until foaming.

4. Add scallops in a single layer without crowding the pan (work in batches if needed), sear undisturbed about 1 1/2 to 2 minutes per side until they have a deep golden crust and release easily from the pan; transfer to a plate.

5. Lower heat to medium, add the minced garlic to the skillet and cook 20 to 30 seconds until fragrant, dont let it brown.

6. Pour in the white wine or chicken broth to deglaze the pan, scraping up browned bits, and let it reduce about 1 minute.

7. Stir in the lemon juice, capers, and the remaining 2 tablespoons butter, swirling the pan until the sauce is glossy and slightly thickened.

8. Return the scallops to the skillet just to warm through about 30 seconds, spoon the sauce over them and sprinkle with chopped parsley.

9. Serve immediately with lemon wedges and crusty bread for sopping up the sauce.

Equipment Needed

1. Large skillet (heavy-bottomed stainless or cast iron)
2. Tongs or fish spatula for gentle flipping
3. Shallow dish for dredging flour
4. Measuring cups and measuring spoons
5. Paper towels and a plate for drying and resting scallops
6. Small bowl and spoon for holding lemon juice, capers etc
7. Chef’s knife and cutting board for garlic, parsley and lemons
8. Wooden spoon or silicone spatula to deglaze and finish the sauce

FAQ

Seared Scallop Piccata Recipe Substitutions and Variations

• Scallops: swap with large shrimp (16 to 20), peeled and deveined; they cook faster so sear 1 to 2 minutes per side. Vegetarian: pressed extra-firm tofu cut into 1/2 to 3/4 inch rounds, dredge and sear till golden.
• All purpose flour: use cornstarch or rice flour 1:1 for a crisp, gluten free coating. Cornstarch gives extra crunch.
• Unsalted butter: use ghee (same amount) for nuttier flavor and higher smoke point, or use vegan butter or extra virgin olive oil for a dairy free option.
• Capers: substitute chopped green olives or chopped cornichons/pickles for that briny hit; you can also use lemon zest plus a pinch of salt if you want brightness without extra salt.

Pro Tips

1) Make the scallops really dry before you cook them. Pat them with paper towels, then if you got time, let them sit on a rack in the fridge for 15-20 minutes. Dry scallops brown way better, if they’re wet they just steam and you lose that crust.

2) Work in small batches and don’t crowd the pan. You want heat under each scallop so they get a good sear. If they stick, give them another 15-30 seconds, they’ll release when the crust is ready. Keep finished scallops on a warm plate, loosely covered so they don’t overcook.

3) Use a very light dusting of flour or swap to cornstarch for extra crispness, and shake off the excess. Mix a pinch of salt into the coating, or add a little smoked paprika for color and depth. Too much coating makes them gummy, so less is more.

4) Finish the sauce off the heat, and whisk in cold butter a little at a time to make it glossy and smooth. Rinse capers if they seem too salty, add a bit of lemon zest for bright flavor, and always taste the sauce before plating so you can fix salt or acid quickly.