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Seared Scallop Piccata

By Karen Akunowicz

4.8

(17)

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 →

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