Romantic Dinner for Two: Scallop Piccata

CHICOPEE, Mass. (Mass Appeal) - After getting home from work, or putting the kids to bed, you won't feel like making a huge meal that's going to take a lot of time to prepare, or do lots of prep the day before. Seafood cooks quickly. Which means dinner gets to the table quickly.

Chef Bill Collins joined us to share a romantic Valentine's Day recipe with us, scallop piccata.


Scallop Piccata
Makes 3-4 servings

Ingredients:

• 1 ½ -2 pounds scallops
• 2 tablespoons canola oil
• 1/4 cup white wine
• 2 tablespoons lemon juice
• zest of one lemon
• 1 tablespoon capers
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. In a skillet, over a med-high heat, add the oil, and then the scallops.  Sprinkle with the salt and pepper.  Cook/sear the scallops on one side, until they turn a golden color on the bottom, and turn them over. This just might be a couple of minutes.
2. Add the white wine, lemon juice, lemon zest, and capers to the pan, and continue to cook the scallops until they're done to your liking. This might just be another minute or two.
3. Remove the scallops from the pan, and serve.

Bill's Cooking Tips:

• It takes just a few minutes to cook shellfish. Don't cook it like chicken, or it'll be rubbery
• If you're thawing shrimp, put it in a bowl of cold water for 20-30 minutes or so. It'll thaw in that time.
• With paper towel, pat the seafood to dry it. Especially for shrimp and scallops, this'll help them cook quickly, and sear better.