Piccata is such a simple sauce that comes together quickly but produces extraordinary results. No need to wait until you visit your favorite Italian restaurant to order up this classic, you can easily make it at home!The word piccata is translated to mean, tasty, savory, spicy and piquant, and that is so true because of the key ingredients of lemon, parsley and capers.
I’ve always made the classic piccata with chicken, and recently have come to love it with tilapia, but now my new favorite way is with scallops! Thanks goes to my friend Ciao Chow Linda, for giving me the inspiration! I can’t believe I never made it with scallops before! It’s all such a perfect pairing, if you haven’t tried this yet, please do.
Hop on over to her delicious blog and check out her recipe, and pay close attention to searing your scallops, you’ll want to make sure you get some good color on them.
I served mine with a side of angel hair pasta and extended my sauce a little by adding 1/2 cup of chicken broth.
Hope I’ve inspired you to give this dish a try, it was wonderful!
I served mine with a side of angel hair pasta and extended my sauce a little by adding 1/2 cup of chicken broth.
Hope I’ve inspired you to give this dish a try, it was wonderful!
Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I just came upon your blog by chance and so glad that I did ~ your scallops prepared in a piccata sauce sound incredible.
I look forward to reading through more of your creative post. Thanks…
The scallops they sell here, are so small that I have not mustered up the courage to try them. I love the look of caramelized scallops!!!
Yum, us Greeks would called this “scallop lemonato” and you know, seafood begs for citrus.
I’ll have to try this… it looks delicious!
Scallop piccata is a great idea! The lemony buttery sauce would go great with the scallops.
Well I know what I am making for dinner tomorrow night!
Well, Marie, once again you’ve combined two of my favorite things – piccata sauce and scallops. It looks absolutely delectable!
Oh gorgeous – this is what I love about Italian cooking – it is so flexible!
This sounds fantastic, and the tilapia version is intrigueing as well. Especially since I bought some tilapia on sale yesterday. Thanks for yet another great inspriration!
I haven’t had great scallops in years; this looks fab 😀
Btw will you be participating in the O Foods for Ovarian Cancer Awareness Contest again this year? You have until Sept 28th to come up with a fab O recipe…and there are prizes 😀 Even if you can’t participate, please feel free to spread the word (prize for that too!) 😀
I enjoy a good scallop myself, this looks simply delish!!!!
Blessings…
You have unveiled TWO of my favorites things– picatta AND I absolutely adore scallops. Yours looked seared to perfection. Sadly, my hubs doesn’t like scallops. Too bad! I’m making them…soon! Beautiful!
I saw this on Linda’s blog and my mouth watered. I love scallops but I always found it hard to get a good sear on them ..she gave a good tips on how to achieve that!
PS: Glad you enjoyed the Yellowstone N P photos — it’s an amazing place to visit!
I love this recipe, it looks gorgeous!
So beautiful! I’m hungry now : )
I made this two nights ago! I also have made Tilapia Piccata many times, but it was my first time with scallops. I added a handful of chopped dill and served it with all the small portions of fresh veggies we had left in the refrigerator (plus green tomatoes from my garden)roasted with olive oil, salt, pepper, garlic and oregano. Wonderful!
MMMM! Marie!! Can you please adopt me? 🙂
I love scallops and this is a great sauce for them
I absolutely love scallops and this looks wonderful!
New reader! I found you looking up the Braciole recipe after being inspired by Debra Barone’s (Everybody Loves Raymond)making her one good dish and it was Braciole. I had never heard of it. But being an Hispanic woman born and bred in Texas, only having had spaghetti for the first time as a teenager, I am trying to get as much Italian in now as I did Mexican food growing up. But I so enjoy your foodie sight and tonight I am making chicken piccata. THank you and I will have to come back to get more Italian inspiration.
Thanks for the education, I never knew what Piccata meant – but it sort of makes sense – like Picante or piquant. This looks like a dish that would come together rather quickly on a weeknight. I’m all for that.
That does it! I’m hopping on a plane and joining you for lunch! Piccata is soooo amazing, and I love what you’ve done here with with scallops. Great idea to extend it with chix broth. YUM!
Yummmmm!! Piccata, makes for a wonderful sauce that we love with either seafood, chicken, veal or even pork cutlets! 😉
Mmmmmmmmmmmm! What’s your address? lol
Replacing the chicken with scallops is a wonderful idea. This looks so delicious, Marie. A bit thank you to you and Linda.
Thanks for the shout-out Marie. Your scallops turned out perfectly. Love the beautiful color you got and the lemon slices are a great addition.
This looks absolutely delicious! Piccata sauce is wonderful with veal as well.