Scallop Piccata Crostini | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Scallop Piccata Crostini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Raw Gourmet Stuffed Scallops; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Clover Stornetta Butter; Maldon Salt; Jacobs Farm Organic Padron Pepper; Mezzetta Imported Capote Capers; Organic Spinach; Organic Lemon; Simply Organic Parsley; Firebrand Classic Kalamata Baguette; Gazela Vinho Verde White; Swanson · Chicken Cooking Stock (32 oz); Volcano Burst Lemon Juice; Clover Stornetta Butter

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Scallop Piccata Crostini

Serves 410 mins prep15 mins cook

Juicy, flavorful scallops seared to perfection and served on crusty bread with a zesty piccata sauce. Perfect for seafood lovers!

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

lb sea scallops

tbsp butter

salt

pepper

cup capers

oz fresh spinach

lemon

parsley

baguette

cup white wine

cup chicken stock

lemon juice

tbsp butter

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Instructions

1: Pat scallops dry, remove the side muscle and season with salt and pepper.

2: Sear scallops in olive oil and butter for about 2 minutes per side and set aside.

3: In the same pan, add the wine and cook it halfway down.

4: Add chicken stock and lemon juice and reduce the sauce.

5: Add spinach and capers, bring to a boil, then add the scallops back into the pan.

6: Finish with more black pepper, lemon slices, parsley and serve over baguette crostini and enjoy!

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