Serve this over pasta, rice, or with a side of salad and some crusty bread.
1 bag of Marine Del Rey Wild Caught Icelandic Scallops
1/8 teaspoon (pinch) of salt and pepper (more or less to taste)
4 Tablespoons (60g) of unsalted butter, divided
2 cloves of garlic, minced
1/4 cup (80g) of drained capers
1/2 cup (120 mL) of vegetable stock
1 lemon sliced
1/3 cup (80 mL – 475 mL) of coconut cream ( up to 2 cups— more or less depending on how saucy you like your scallops piccata to be)
2 tablespoons (30 mL) of chopped fresh parsley leaves
Season your scallops with salt and pepper.
Over high heat, preheat a non stick or cast iron skillet with 2 tablespoons of butter.
Add the scallops to the skillet and wait for at least 3 minutes until the scallops are seared and golden. Flip the scallops and sear on the other side for another 2-3 minutes.
Remove the scallops from the skillet, keeping the stove on but lower the heat to medium.
Add the remaining 2 tablespoons of butter to the same skillet and when it melts, add in the garlic.
Sautee the garlic for a minute and add in the capers and stock.
Let the mixture boil and simmer for 5 minutes until it has reduced to half.
Add in some lemon slices, the seared scallops and toss them for a minute allowing the lemon slices to soften up a little.
Then add in the cream, toss the sauce together and let it cook for another minute. Turn off the heat and add in the parsley.
Serve over pasta, rice, with a crusty bread and salad, and enjoy!
Contributor: Mahy Elamin from Two Purple Figs