Scallop Piccata For Dinner

 

Scallops

2-3 servings

12 oz medium sea scallops 

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, chopped

1 small shallot, minced 

⅓ cup white wine

3 tablespoons chopped fresh parsley

Juice  And zest of one fresh lemon 

2 tablespoons butter

4 teaspoons capers

Directions 

Heat a large skillet over medium-high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon of butter to the pan; swirl to coat. Add scallops; cook for 2 minutes on each side. Remove from pan; keep warm.

Reduce heat to medium-low. Add chopped garlic to the pan; cook for 10 seconds. Add wine scraping pan for 2 minutes. Add shallots, fresh lemon juice, zest, remaining butter, and capers, stirring until butter melts. Return scallops and chopped parsley to the pan and warm the scallops. Serve immediately.

Sautéed spinach 

Baked potatoes