Scallop Piccata

Scallop piccata – pan seared sea scallops in a lemon, garlic, white wine sauce and capers! So fresh, light and delicious!

Scallop Piccata

Yay, Butcher Box has scallops now! I’m a huge fan of their meat and wild-caught Alaskan salmon. So, I had to go ahead and try their newest addition, sea scallops. I was super impressed with how fresh they tasted. They’ll definitely be in my monthly meat/seafood box! Get ready for more scallop recipes on here.

Scallops are super quick and easy to make, which makes them perfect for week-night dinners. However, since they seem a bit fancier, I also love making them for at home date night. Click here for my seared scallops over cauliflower mash. I served these scallops over Trader Joe’s frozen mashed cauliflower, because sometimes you just want convenient. Either way, it tastes super good. But, if you want to go the homemade route – just get the recipe from here.

The first time I ever cooked for Robbie, I made some sort of scallop pasta. It was a disaster. Note: this was before I knew how to cook. Like I didn’t know anything about food/cooking. For example, I ate frozen lean cuisines on the regular. I didn’t follow a recipe. I winged the whole thing. In other words, I’m not sure what I was thinking. I think the scallops were somewhat edible. Not too sure about the pasta or the sauce. Poor guy. Hey, he still stuck around. Which benefited him because it turns out – I can cook now 😉 Proves that anyone can learn anything if they want it badly enough!

Seared Scallop Piccata

This scallop piccata is such a light and refreshing way to enjoy scallops. I like mine super simple. Always pan seared with some sort of light sauce and some vegetables on the side. We served these over the cauliflower mash and then had salad on the side. Such a healthy, yet SO satisfying meal.


Scallop Piccata



1 lb. sea scallops

2 tbsp olive oil

1 lemon, juiced

lemon zest from about 1/2 a lemon

1/4 cup white wine

1 tbsp capers, rinsed and drained

2 tsp minced garlic

salt and pepper to taste

1 tbsp chopped parsley


serve over mashed cauliflower – homemade recipe is in this blog post or I also use Trader Joe’s frozen mashed cauliflower.


Pat dry your scallops and season both sides with a pinch of salt and pepper.

In a large non-stick skillet, add 1 tbsp olive oil over medium high heat.

Once hot, add the scallops in a single layer, preferably without crowding them. Cook on one side without touching for about 2-3 minutes, flip and reduce heat to medium and cook the other side for another 2-3 minutes or until they’re cooked through (depending on size). They should have a slightly golden crust.

Remove scallops from skillet and set aside.

Add the other tbsp of olive oil to the skillet.

Add garlic and let cook for about 30 seconds.

Add wine, lemon juice and a pinch of salt. And let cook for 2 minutes, stirring occasionally.

Add capers and return the scallops to the skillet.

Carefully, spoon the warm sauce over the scallops to warm them up.

Season with any additional salt and pepper if need be.

Plate the scallops and top with sauce and capers.

Top with fresh chopped parsley and a lemon zest. Enjoy!

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