Scallop Piccata The Best Recipes

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Scallop Piccata

"I created this recipe via combining a couple of my favorite flavors. I sprinkled cayenne pepper to add some spice as nicely."

Ingredients :

1 (16 ounce) package deal angel hair pasta
3 cloves garlic, minced, divided
2 cups chook broth
half lemon, thinly sliced
2 tablespoons lemon juice
2 tablespoons capers, drained and rinsed
2 tablespoons butter, divided
1 tablespoon chopped fresh ginger
1 pound sea scallops, rinsed and patted dry
1 lemon, juiced
salt and freshly floor black pepper to flavor
1/4 cup heavy whipping cream (non-compulsory)
1 tablespoon grated Parmesan cheese, or to flavor (non-compulsory)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Bring a massive pot of lightly salted water to a boil. Cook angel hair pasta within the boiling water, stirring every so often, till gentle but company to the chew, four to five mins. Drain nicely.
Heat a skillet over medium heat. Add 2 cloves minced garlic and prepare dinner till aromatic, approximately 20 seconds. Pour in broth, scraping any brown bits from the lowest of the skillet. Stir in lemon slices and bring to a boil, approximately five minutes. Cook, stirring every so often, till sauce is decreased to approximately 2/3 cup, 5 to eight minutes. Add lemon juice and capers; simmer till barely thickened, about five minutes greater. Add 1 tablespoon butter and swirl it into the sauce by using tilting the skillet until butter is melted and incorporated. Remove skillet from heat and set sauce apart.
Melt final butter in any other skillet over medium warmth. Stir in last garlic and ginger and cook until just fragrant and softened, about 1 minute. Slice any scallops which can be extra than 3/4-inch thick in half so they'll prepare dinner frivolously. Stir scallops into the skillet with the garlic and ginger. Cook and lightly stir simply until scallops experience slightly firm, 1 to five minutes; do now not overcook to keep away from tough scallops. Stir inside the juice of 1 lemon and season with salt and black pepper. Pour in cream and bring aggregate to a naked simmer.
Serve scallops and sauce over the cooked pasta; garnish with Parmesan cheese.

Notes :

Feel loose to use half of and 1/2 in place of heavy cream.

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