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Scallops Piccata over Pasta:
In the realm of culinary delights, few dishes can rival the exquisite charm of Scallop Piccata. This Italian-inspired seafood masterpiece seamlessly combines the delicate sweetness of scallops with the zesty notes of a classic piccata sauce. Beyond its delectable taste, Scallop Piccata offers a symphony of textures and flavors that dance across the palate, creating an unforgettable dining experience.
The Allure of Scallops:
At the heart of this culinary masterpiece are scallops—succulent, tender morsels that hail from the depths of the sea. Known for their unique texture and subtly sweet flavor, scallops are a favorite among seafood enthusiasts. Whether pan-seared or grilled, their versatility makes them a canvas for a myriad of culinary creations.
The Art of Piccata:
Piccata, a term derived from the Italian word "piccato," meaning "larded," is a culinary technique that involves cooking meat or fish with a lemony, buttery sauce. This classic preparation adds a burst of brightness to the dish, elevating the flavors with the perfect balance of acidity and richness. Capers, garlic, and fresh herbs are often enlisted to contribute to the vibrant profile of the piccata sauce.
The Marriage of Flavors:
Scallop Piccata marries the oceanic charm of scallops with the invigorating zest of the piccata sauce. The inherent sweetness of the scallops is complemented by the tangy lemon and briny capers, creating a harmonious fusion of flavors. The delicate dance between the richness of the butter and the acidity of the lemon provides a luxurious backdrop for the star ingredient—the scallop.
What sets Scallop Piccata apart is not just its flavor profile but also the delightful play of textures. The scallops, when perfectly cooked, boast a caramelized exterior that gives way to a buttery, melt-in-your-mouth interior. The piccata sauce, with its capers and lemon zest, adds a burst of freshness, while the buttery richness provides a velvety finish. Each bite is a sensory journey—a medley of flavors and textures that showcase the culinary prowess behind this dish.
Scallop Piccata invites a variety of pairing options to enhance the dining experience. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the acidity of the dish, while a bed of al dente pasta or a serving of risotto provides a satisfying canvas to soak up the flavorful sauce.
Scallop Piccata is not just a dish; it's a gastronomic experience that tantalizes the taste buds and delights the senses. From the succulence of the scallops to the vibrant piccata sauce, every element in this culinary creation contributes to a symphony of flavors that leaves a lasting impression. Whether enjoyed as a celebration centerpiece or a comforting weeknight indulgence, Scallop Piccata stands as a testament to the artistry of combining simple ingredients into a harmonious and sophisticated dish.
For The Scallops:
- Prepare the scallops by using your thumb to remove the piece of side muscle on each scallop. Once it is removed, lay the scallops out on a sheet of paper towels. Sprinkle each one with Jacobsen’s Garlic Salt, cover with another paper towel and allow them to rest for a minimum of ½ hour. This will allow the surface to dry in order to help build a golden crust later.
- Fill your grill with FOGO premium Charcoal and prepare it for direct grilling over medium hot heat. This can also be easily done on a stove top as well. The choice is yours.
- Place your carbon steel pan on the grill and coat the bottom lightly with the oil. Once the oil is heated and shimmering, place the scallops in the pan leaving space in between each one. After a minute or so, use the tongs to check the bottom of each one. Once you’ve achieved a golden crust, flip each one over and repeat the process. Once both sides have the perfect sear, remove them from the pan and place on the cooling rack. Reserve all liquids and cooking remnants in the pan for making the sauce.
For The Pasta:
- Fill your Dutch Oven with enough water to cover the pasta while it is cooking. Add plenty of salt to the water prior to cooking. The water should taste like the ocean for proper flavor. Bring to a boil.
- Once boiling, cook according to the directions on the package. I recommend cooking it al dente so that it still has a good bite to it and is not too soft.
- Using a Serving fork, twirl the pasta and lay it on a plate like a bed of pasta.
For The Sauce:
- Using the same pan as you cooked the scallops in, squeeze the juice of one lemon into it and add the wine. Bring to a boil and scrape with the whisk to deglaze the pan. Add the capers, a pinch of salt and whisk to combine. Bring to a simmer.
- Add the three pats of frozen butter, whisking constantly until the butter is melted and combined fully.
- Start with the plate of pasta. Lay each scallop on the bed of pasta. Take the pan of sauce and either ladle some over the scallops or simply pour it right over the top. Use your Santoku Knife to chop some fresh parsley for garnish. Sprinkle the chopped parsley over the top of the dish.