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

Sea Scallop

  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.

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.