Oh the month of traditional family recipes – I’m really loving this kind of cooking! It’s been a great reminder that you can make delicious dishes with simple, fresh ingredients. I hope you’ll enjoy this easy dinner of scallops in a lemon-caper sauce and roasted veggies. It’s healthy, it’s bursting with flavor, and it’s very easy to prepare. Here is our recipes for Recipe for Sicilian Scallops!
Tall Guy’s Sicilian Scallops Serves 2
1/2 c. + 2 tbsp. Extra Virgin Olive Oil
1 lemon, juiced
2 tbsp. hot water
2 cloves garlic, minced
3 tbsp. fresh parsley, chopped
1 tsp. dried oregano
1 tbsp. brined capers, drained
salt & pepper to taste
2 tbsp. butter
6-8 medium scallops
1 bunch asparagus
20 grape tomatoes
Preheat the oven to 400°. Cut thick ends off of asparagus and place on a cookie sheet. Cut tomatoes in half and place on cookie sheet. Drizzle 2 tbsp. olive oil over veggies and sprinkle with salt & pepper. Roast for 30 minutes.
Put 1/2 c. Extra Virgin Olive Oil in a small saucepan over low heat. Add lemon juice and water and whisk until combined.
Add garlic, parsley, oregano, capers, salt & pepper and continue to whisk. Keep warm on low heat.
Melt 2 tbsp. butter in a stainless pan over high heat. You want this pan to be really hot!
Pat your scallops dry with a paper towel.
Add the scallops to your pan when the butter is melted and has started to brown. You only need to cook scallops for about a minute on each side – let them get brown and don’t overcook!
When the scallops are cooked, plate them with the roasted asparagus and tomatoes. Spoon the lemon caper sauce* over the top and enjoy!
*If you’re not a fan of full capers, you can put the lemon-caper sauce in the blender for a few seconds – it will have a more creamy consistency.
You’ll also want to drizzle any browned butter remaining in the scallop pan over the top – so yummy!
Hope you enjoyed our Recipe for Sicilian Scallops!