Skip to main content
Epicurious

Seared Scallop Piccata

4.8

(16)

Seared scallop piccata in a cast iron skillet.
Photo by Kristin Teig

Scallops are like candy from the sea. Soft, sweet, and buttery, they are truly a treat. While easy to cook, they take a tiny bit of finesse to cook perfectly, but once you have learned how, you will add these to your repertoire. This dish is bright and luscious, a hyped-​up version of the (sometimes) gloppy chicken piccata I grew up with. I like to use Meyer lemons to make homemade preserved lemons, but store-bought preserved lemons will work.

This recipe was excerpted from ‘Crave' by Karen Akunowicz. Buy the full book on Amazon. Get more scallop recipes →

What you’ll need

See Related Recipes and Cooking Tips

Read More
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.