Pan Seared Scallops Piccata Recipe

Prepare scallops

Pat the scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Dredge

Place 1 tablespoon all-purpose flour on a plate and lightly coat each scallop on both sides, shaking off excess. The thin coating helps create a golden crust and prevents sticking.

Heat pan

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs extra-virgin olive oil and 2 tbs unsalted butter; swirl until butter foams and just begins to brown.

Sear scallops

Add scallops to the pan in a single layer without crowding (cook in two batches if necessary). Sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip and sear the other side 1–1.5 minutes until just opaque in the center. Total cook time per scallop: ~3 minutes. Transfer scallops to a plate and tent loosely with foil to keep warm.

Start sauce

Reduce heat to medium. In the same skillet with the fond (brown bits) left behind, add 1 tbs extra-virgin olive oil and 3 tbs unsalted butter. When the butter melts, add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Deglaze

Carefully add 1 tablespoon dry white wine (or substitute stock) and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the liquid reduce by about half, about 1–2 minutes.

Build sauce

Add 3 tbs fresh lemon juice and 2 tbs drained capers to the pan. Stir and let the sauce simmer gently 1–2 minutes to combine flavors.

Finish sauce

Off the heat (or on very low heat), whisk in 3 tbs unsalted butter a tablespoon at a time, swirling the pan to emulsify and slightly thicken the sauce. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper as needed. Stir in 2 tbs chopped parsley and 1 tsp lemon zest.

Return scallops

Return the seared scallops and any accumulated juices to the skillet for 30 seconds to 1 minute to warm through and coat in the sauce. Spoon sauce over scallops once more, then remove from heat.

Arrange scallops on warmed plates, spoon extra piccata sauce over them, garnish with extra chopped parsley or microgreens and lemon wedges. Serve immediately with your choice of sides (angel hair pasta, mashed potatoes, or sautéed greens).

Optional: For a brighter finish, squeeze an additional wedge of lemon over the scallops just before serving.