Scallops Piccata

czwartek, 30 stycznia 2014

Scallops Piccata

Time: 20 mins


  • 2 lemons, small
  • 1 lb bay scallops or 1 lb sea scallops
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 2 tablespoons parsley, chopped


  • 1 Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.
  • 2 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.).
  • 3 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.

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