Creamy Scallops Piccata

Name: Creamy Scallops Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound spaghetti or fettuccini; 3 tablespoon unsalted butter, divided; 1 pound Patagonian scallops (the little ones) thawed if frozen; 3 cloves garlic , minced; 1 large lemon , zested and juiced; 1/4 teaspoon crushed red pepper flakes; 1/3 cup dry white wine (or chicken stock); 1 cup heavy cream; 1/4 cup freshly grated Parmesan cheese , plus more for serving; 3 tbsp capers , drained; fresh chopped parsley , plus more for garnish; Salt and black pepper to taste

6 steps

Prep:10minCook:15min

A quick 20 minute delicious weeknight dinner with creamy lemon sauce and juicy scallops.

Updated at: Sun, 17 Sep 2023 01:53:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories819 kcal (41%)

Total Fat33.4 g (48%)

Carbs92.7 g (36%)

Sugars5.1 g (6%)

Protein32.4 g (65%)

Sodium807 mg (40%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundspaghetti

or fettuccini

3 tablespoonunsalted butter

divided

1 poundscallops

Patagonian, the little ones, thawed if frozen

3 clovesgarlic

minced

1lemon

large, zested and juiced

¼ teaspooncrushed red pepper flakes

⅓ cupdry white wine

or chicken stock

1 cupheavy cream

¼ cupParmesan cheese

freshly grated, plus more for serving

3 Tbspcapers

drained

parsley

fresh chopped, plus more for garnish

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Meanwhile, pat the thawed scallops dry. Season to taste with salt and pepper.

Step 2

Heat 2 tbsp butter in a large skillet over medium to medium high heat. When melted add the scallops and cook 2 minutes per side. Remove to a plate.

Step 3

Add remaining butter to the skillet. Once melted, stir in garlic, lemon zest, and red pepper flakes and wine. Cook 1-2 minutes over medium high heat. Add the cream and continue simmering a couple of minutes until the sauce thickens a bit.

Step 4

Add in the parmesan cheese, parsley, lemon juice, capers, the scallops back in and more seasonings to taste.

Step 5

When the pasta is finished, drain pasta and mix together with the sauce.

Step 6

Garnish with more parsley, parmesan and lemon wedges

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