Scallop Picada
Servings Prep Time
4people 5minutes
Cook Time
10-15minutes
Servings Prep Time
4people 5minutes
Cook Time
10-15minutes
Ingredients
Instructions
  1. Season flour with garlic powder and salt and pepper.
  2. Pat scallops dry completely. Season scallops with salt and pepper. Lightly sprinkle the scallops with seasoned flour. Do not dredge in flour completely.
  3. Heat the oil on med-high in a large sauté pan. When the oil slightly ripples, add scallops. Cooking 2 minutes or until there is a golden color and scallops easily come away from pan when flipped. Cook other side the same. Transfer par cooked scallops to a plate and add butter to pan. Let melt. Sprinkle in a little seasoned flour. Whisk to combine and cook the flour.
  4. Slowly add the wine to form a sauce. Wine needs to be room temperature. Not cold.
  5. Add scallops back in, add lemon juice, capers and tarragon.
  6. Cook until the sauce thickens and scallops are cooked through.
  7. Pull out the scallops, plate the sauce, and serve the scallops on top.
  8. Garnish with additional chopped tarragon and lemon wedges.