Piattoni makes a dish with scallops in Uruguay

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and is heart-healthy.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

Pat scallops dry with paper towels to remove excess moisture.

Season scallops with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add scallops to the skillet in a single layer, ensuring they are not crowded.

Cook scallops for 2-3 minutes until they develop a golden crust.

Flip scallops and add butter, garlic, and shallots to the skillet.

Cook for an additional 2-3 minutes until scallops are opaque and firm to the touch.

Add white wine and lemon juice to deglaze the pan, scraping up any browned bits.

Stir in capers, red pepper flakes, and fresh herbs to enhance flavor.

Remove from heat and let scallops rest for a minute before serving.

Serve scallops drizzled with pan sauce and garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens