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Scallops Piccata Recipe

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This recipe for Scallops Piccata is from The Hagood Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small lemons
1 lb. bay or sea scallops
1 T. margarine or butter
¼ cup chicken broth
¼ cup dry white wine
½ t. salt
Chopped Parsley
Directions:
Directions:
ABOUT 20 MINUTES BEFORE SERVING:

Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.

Rinse scallops with running water to remove sand from crevices.

Pat dry with paper towels

If using sea scallops, cut each horizontally in half.

In 10" skillet over medium heat, in hot margarine or butter, cook scallops, stirring
frequently, until opaque, about 5 minutes

With slotted spoon, remove scallops to warm serving platter.

To skillet, add chicken broth, wine, salt, 2 T. chopped parsley, and reserved lemon juice : over high heat to boiling.

Cook until mixture is reduced by half: spoon over scallops.

Garnish with lemon slices and some chopped parsley

 

 

 

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