I was reading Proud Italian blog and there was recipe for Scallops Piccata which made reference to a recipe on Ciao Chow Linda blog. I tend to get very distracted by reading these food blogs. There are so many very good ones. Anyway we made the scallops recipe from Ciao Chow Linda. It was very good. Easy to prepare, with the help of my husband. And the taste was wonderful the sauce was flavorful and light… I plan on visiting that blog more often. We had Israeli Couscous and Green Beans from my dad’s yard as side dishes.
1/2 – 3/4 lb. large sea scallops (about six to eight scallops – this is important – don’t try this with small bay scallops or you won’t be able to sear them properly without turning them to rubber)
1/4 cup olive oil
flour for dredging
3 T. olive oil
1/2 dry white wine
2 T. capers, or more if desired
1 T. butter
juice of one lemon
Turn the fan on above your range. Place a cast-iron skillet over your most powerful burner and turn the flame up high under the skillet. Let it heat for a few minutes until it gets very hot to the touch. Then add the olive oil and let that heat for a couple of minutes until it is nearly smoking. Don’t leave the kitchen for an instant. Dry the scallops with paper towels and lightly coat with flour. Add the scallops one at a time to the hot oil and cook for about 30-45 seconds on each side. DO NOT CROWD THE PAN with too many scallops or they will start to release liquid and reduce the temperature in the pan too dramatically.
Remove the scallops from the pan and put aside on a plate.
Take the pan off the heat and wipe the inside clean with a paper towel. Let the temperature cool down to medium, then add the 3 T. olive oil, the white wine and the capers. I like to smush the capers a little into the wine. Put the scallops back into the simmering pan with any juices that may have accumulated on the plate. Sprinkle with salt and pepper to taste over everything. Let the scallops cook for just a couple of minutes more, then add the butter for flavor and to help emulsify the sauce. Add the lemon juice and parsley, swirl the pan for 30 seconds, then serve