Scallops Piccata Recipe
Ingredients:
2 sm. lemons1 lb. bay or sea scallops
1 tbsp. butter
1/4 c. chicken broth
1/4 c. dry white wine
1/2 tsp. salt
Chopped parsley
Cooking Directions:
ABOUT 20 MINUTES BEFORE SERVING: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, 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 tablespoons chopped 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 some chopped parsley. Makes 4 servings.
Other Recipes you might like:
Scallops Parisienne, Scallops Piccata, Scallops Piccata, Scallops Piccata, Scallops Polynesian En Brochette Flamed With Cognac, Scallops Provencal (only 125 Calories Per Serving)
