Sea Scallop Piccata

Ingredients

Sea Scallop
1 lb Pacific Seafood Sea Scallops
1 cup All-purpose flour
4-6 Tbsp Olive oil or unsalted butter
Salt and Pepper to taste

Sauce Piccata
¼ cup White Vermouth
¼ cup fresh lemon juice
2 Tbsp parsley, chopped
2 Tbsp capers
4 Tbsp unsalted butter, room temperature

Directions

To prepare sea scallops:

1. Dredge scallops in flour and shake off excess.
2. In a large sauté pan, heat oil/butter over high heat.
3. Add scallops.
4. Sauté for approximately 2 minutes per side.
5. Place scallops evenly and top with approximately 2 ounces per serving of Piccata sauce.

To prepare sauce piccata:

1. Add Vermouth and lemon juice.
2. Bring to boil and whisk pan thoroughly for 2 minutes.
3. Remove pan from heat and quickly whisk in butter, capers and parsley.
4. Pour sauce over Scallops, garnish and serve immediately.