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Loved this one. Not sure who came up with “let’s do chicken piccata with scallops” but they are right, and really know how to mix it up. It’s such a weird dish because of the scallions and subtle Asian influences, but it’s piccata, so do I serve it with rice? Bread? Pasta? They suggest bread, and I get it, but I needed a starch that would do the piccata justice, so I went orzo, the twilight zone between rice and pasta, Asia and Europe. Rod Serling would be proud. I thought it was extremely easy to make, and delicious based on the straightforward oil/butter/lemon/salt sauce with capers. One tip from me, I always cut sea scallops in half horizontally, and I followed the same cooking times here, and it worked well. So easy, and if you are the kind of person who likes both scallops and capers, you have no excuses not to try it.