Seafood Picatta Recipe

Seafood Picatta Directions

1. 1

   Prepare the Seafood

   Rinse the sea scallops and shrimp under cold water and pat dry with paper towels. Season both sides of the seafood with salt and black pepper.

2. 2

   Dredge in Flour

   In a shallow dish, place the all-purpose flour. Dredge the scallops and shrimp in the flour, shaking off any excess. This will create a nice crust when cooked.

3. 3

   Heat the Pan

   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until hot.

4. 4

   Cook the Seafood

   Add the scallops to the skillet in a single layer. Cook for about 2-3 minutes on each side until golden brown. Remove the scallops and set aside. Repeat the process with the shrimp, adding more butter if necessary.

5. 5

   Sauté Garlic

   In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.

6. 6

   Add Lemon Juice and Wine

   Pour in the lemon juice and white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

7. 7

   Incorporate Capers

   Add the rinsed capers to the skillet and let the sauce simmer for about 5 minutes, allowing it to reduce slightly.

8. 8

   Return Seafood to the Pan

   Return the cooked scallops and shrimp to the skillet and gently toss to coat them in the sauce. Allow to heat through for about 2 minutes.

9. 9

   Finish with Butter and Parsley

   Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and chopped parsley until the butter is melted and the sauce is glossy.

10. 10

    Serve

    Plate the seafood and spoon the picatta sauce over the top. Enjoy your Seafood Picatta with pasta, rice, or crusty bread.