Belly Full · by Amy Flanigan★ 5.0 (2)
Seared Scallop Piccata
NUTRITION · PER SERVING20M COOK
CAL 36%·PRO 56%
CARBS 87G48% OF CAL
4G FIBER78G OTHER5G TOTAL SUGAR
FAT 29G36% OF CAL
14G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender seared scallops in a lemon piccata sauce with capers, served over pasta. Elegant and refined, ready in 20 minutes for an effortless dinner that impresses.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 12 ounces uncooked spaghetti
- 1 tablespoon vegetable oil
- 1 pound large sea scallops ((about 22 scallops), thawed if frozen)
- 2 tablespoons unsalted butter
- 3 cloves garlic (, minced)
- 1 large lemon (, zested and juiced)
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup dry white wine ((or dry sherry))
- 1 cup heavy cream
- 3 tablespoons freshly grated Parmesan cheese (, plus more for serving)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon capers (, drained and rinsed (optional))
- 2 tablespoons fresh chopped parsley (, plus more for garnish)
- Lemon wedges (, for serving)
- Crusty bread (, for serving)
At a glance
PER SERVING · TIME 20M
CAL 36%·PRO 56%
CARBS 87G48% OF CAL
4G FIBER78G OTHER5G TOTAL SUGAR
FAT 29G36% OF CAL
14G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1044mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 331mg
- Calcium
- 90mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1044MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.