Name: Scallop Piccata
Ingredients: 4 Tbs. butter; 1 pound flat pasta; coarse salt; 1/3 cup freshly grated parmesan, plus more for garnish; A handful of chopped parsley; 9 large scallops, pat dry; 2 Tbs. capers; 2 cups chicken stock; 1 lemon, cut into slices

Piccata

Can I make any substitutions to the ingredients in Piccata?

How can I adjust the consistency of the sauce?

How can I prevent common mistakes when cooking Piccata?

Fish

Milk

Crustacean Shellfish

Wheat

Gluten Free

Lactose Free

Butter & Margarine

gram

butter

Pastas & Noodles

dry pasta

Seasonings

salt

Cheese

parmesan cheese

Fresh Vegetables

fresh parsley

Seafood

scallop

Olives & Capers

capers

Stocks & Broths

milliliter

chicken stock

Fresh Fruit

lemon

Carbohydrates

Trans fatty acids

Sugar

Vitamin C

Vitamins

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lutein+zeaxanthin

Water

Calories

Protein

Dietary Fiber

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

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Creamy Salmon Piccata

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30 Minute Easy Shrimp Piccata

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30 Minute Easy Pork Piccata

Our most classic; an original Blossom dish that has been my and Pamela’s favorite from the start. Our customers agree—however, one in particular who comes to mind is Ted Danson. While he was in New York shooting a show for HBO, he came to Blossom almost daily for it. We serve our piccata with mashed potatoes and sautéed kale for a perfect all-season dish.

Seitan Piccata

Skinny Shrimp Piccata with Zoodles is low-carb, gluten-free, and cooks in under 20 minutes in just one skillet. Fresh, light, and delicious!

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Capers, lemon and fresh parsley bring bright + briny flavors to this pescetarian twist on an Italian classic.

Scallop Piccata

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