Name: Lemony Weathervane Scallop Piccata with Spring Onion
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 (20.) pack weathervane scallops; 2 teaspoons salt, divided; 1 ¼ teaspoon black pepper, divided; 2 tablespoons high-heat cooking oil; ½ cup red onion, diced; 1 tablespoon garlic, minced; ¼ cup white wine; 2 tablespoons capers; 4 tablespoons butter; 2 lemons, juiced and zested; 3 tablespoons parsley, finely chopped

A Perfect Pairing of Sweet Scallops and a Classic Lemon-Caper Sauce

You can turn anything into a simple, one-pan piccata meal, including pan-seared weathervane scallops. While piccata is an excellent option for an everyday weeknight meal, making the dish with sweet weathervane scallops elevates piccata sauce for any occasion. The bright lemon-butter sauce is a delicious complement to the naturally sweet, rich taste of the scallops.

Spring onions (not to be confused with scallions or green onions) are a seasonal addition to the piccata sauce that gives the dish some springtime flair. They have a mild, delicate flavor that enhances the sauce with a little sweetness. However, if you’re not able to find spring onions in your market, red onions are a suitable substitute.

If you enjoy this recipe, try making wild salmon piccata or white fish piccata to further explore the versatility of this dish.

Print Recipe

Lemony Weathervane Scallop Piccata with Spring Onion

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

10 minutes

Total time

20 minutes

Yield

4 servings

Ingredients

1 (20.) pack weathervane scallops
2 teaspoons salt, divided
1 ¼ teaspoon black pepper, divided
2 tablespoons high-heat cooking oil
½ cup red onion, diced
1 tablespoon garlic, minced
¼ cup white wine
2 tablespoons capers
4 tablespoons butter
2 lemons, juiced and zested
3 tablespoons parsley, finely chopped

Instructions

1. Gently pat scallops dry with a clean kitchen towel or paper towel. Season with 2 teaspoons salt and 1 teaspoon black pepper.

2. Add just enough oil to cover bottom of preheated skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place scallops into skillet, leaving enough space between scallops to allow steam to escape. Do this in batches if necessary. Allow scallops to sear undisturbed for 2 to 3 minutes, or until a golden brown crust forms on bottoms of scallops.

3. Flip with tongs and cook for 30 seconds to 1 minute depending on size, or until scallops are cooked on the exterior but still soft and translucent in the center. Second side does not need to be seared, as this may lead to overcooked scallops. Transfer immediately to serving platter, seared side up.

4. Remove scallops from the pan and lower the heat to medium. Add in onion and garlic. Cook for 2 to 3 minutes until onion is translucent. Add in capers, white wine, lemon juice, and remaining ¼ teaspoon black pepper. Cook until sauce is slightly reduced, about 2 minutes.

5. Add in butter and cook for an additional 1 to 2 minutes until glossy and thickened. Taste to adjust for seasoning, then sprinkle in lemon zest and parsley. Add scallops back to pan and toss gently, then serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Lemony Weathervane Scallop Piccata with Spring Onion

A Perfect Pairing of Sweet Scallops and a Classic Lemon-Caper Sauce

Lemony Weathervane Scallop Piccata with Spring Onion

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