Name: Classic Chicken Piccata with Lemon & Capers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 beef tenderloin fillets (1 1/2 inch thick, about 6 to 8 ounces each); Kosher salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter, divided; 8–10 large sea scallops; 3 cloves garlic, minced; 6 tablespoons unsalted butter, cubed; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh chives; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons lemon zest; Kosher salt and freshly ground black pepper, to taste

If you’re looking to create a meal that wows both the eyes and palate, look no further than this perfect surf and turf with garlic butter sauce. It’s a showstopper that brings together the best of land and sea—tender beef fillets and golden scallops—drizzled with a rich, aromatic sauce that ties it all together. This dish is elegantly simple but packs a punch of flavor, making it the ultimate “to taste” experience for date nights, anniversaries, or anytime dinner at home should feel downright luxurious.

Classic Chicken Piccata with Lemon & Capers - Recipe Image

Ingredients You’ll Need

This recipe uses simple yet top-tier ingredients, each playing a starring role in building layers of taste, texture, and color. Freshness is key, and don’t forget, seasoning to taste is what transforms a good meal into a great one!

Beef Tenderloin Fillets: Opt for steaks about 1 1/2 inch thick so you get that tender, juicy center after searing.
Kosher Salt and Freshly Ground Black Pepper, to taste: The essential balance for beef and scallops—season generously, then finish to taste before serving.
Unsalted Butter (3 tablespoons, divided): This creates a rich sear on the steaks, a golden finish on the scallops, and the base of your show-stopping sauce.
Large Sea Scallops (8–10): Select fresh, dry-packed scallops for best caramelization and ocean-sweet flavor.
Garlic (3 cloves, minced): Adds bold aroma and depth to the sauce.
More Unsalted Butter (6 tablespoons cubed): This is for swirling into your sauce and making it luxuriously creamy.
Chopped Fresh Parsley (2 tablespoons): Brings brightness and color to the final dish.
Chopped Fresh Chives (2 tablespoons): Lends a delicate onion flavor that lifts the flavors without overpowering.
Freshly Squeezed Lemon Juice (1 tablespoon): Cuts through richness with a lively tang.
Lemon Zest (2 teaspoons): Intensifies lemony aromas and brings fresh energy to each bite.
Kosher Salt and Black Pepper, to taste: Finishing the sauce with more seasoning to taste ensures everything sings.

How to Make to taste

Step 1: Preheat the Skillet

Start by heating a durable 12-inch cast iron skillet over medium-high heat for 8 to 10 minutes. This extended preheat is crucial for developing a deep, flavorful sear on your steaks and later, those dreamy scallops. If you’re new to cast iron, you’ll love how evenly it holds heat and the caramelization you’ll achieve to taste.

Step 2: Season and Sear the Steaks

Pat your beef fillets completely dry with paper towels—this step helps you achieve that coveted crust. Generously season both sides with kosher salt and black pepper, to taste. Melt two tablespoons butter in your skillet and carefully nestle the steaks in. Cook without moving for 4 to 6 minutes per side, flipping just once, until you hit your desired doneness. Once done, transfer the steaks to a plate and cover them loosely to keep warm.

Step 3: Prepare and Cook the Scallops

While the steaks rest, wipe your skillet clean (a paper towel works wonders). Melt the remaining tablespoon butter over medium heat. Remove the tough side muscle from each scallop, give them a quick rinse, and pat completely dry. Season both sides with salt and pepper, to taste. Place scallops in a single layer—don’t crowd them! Sear for 2 to 3 minutes per side, until they’re golden and just opaque in the center. Set aside and keep warm, breathing in that irresistible aroma to taste.

Step 4: Make the Garlic Butter Sauce to taste

Reduce the skillet heat to low and add the minced garlic, letting it bloom until fragrant, about 1 minute. Swirl in the cubed butter, parsley, chives, lemon juice, and zest. Season with salt and pepper, to taste, and let the sauce meld for another minute. Don’t rush—layering flavors to taste is what makes this sauce so memorable!

Step 5: Plate and Finish to taste

Arrange the steaks and scallops on dinner plates, spoon the garlic butter generously over everything, and garnish as desired. Don’t forget that last sprinkle of seasoning to taste, which almost always takes the meal from delicious to divine!

How to Serve to taste

Garnishes

A fresh flourish of chopped parsley and chives on top brings color and vibrancy, cutting through the richness. A wedge of lemon on the side lets your guests adjust the zing to taste.

Side Dishes

This surf and turf begs for a side that lets it shine. Try a tangle of garlicky sautéed spinach, crispy roasted potatoes, or a buttery asparagus bundle to taste. Each will soak up the garlic butter spectacularly.

Creative Ways to Present

Serve on an oversized dinner plate with the scallops nestled right up against the steak, drizzled lavishly with sauce. Or, if you want to get fancy, stack the scallops atop a thick slice of steak, topping with microgreens, and let your guests adjust seasoning to taste at the table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, allow them to cool before transferring to an airtight container. Store them in the refrigerator, making sure to keep the steak, scallops, and sauce separate if possible so you can reheat them to taste and preserve their best textures.

Freezing

Scallops and steak freeze best when wrapped tightly in plastic and then in foil. Place in a labeled freezer-safe bag and freeze for up to one month. The garlic butter sauce can be frozen in a small container and defrosted gently in the refrigerator or over low heat. Thaw everything in the fridge overnight before bringing your leftovers back to taste.

Reheating

To reheat, warm steak and scallops in a low oven (about 275°F) until just heated through. Alternatively, a gentle re-sear in the skillet with a splash of extra butter revives the crust and infuses more flavor. Warm the sauce separately and drizzle over just before serving, adjusting the seasoning to taste one last time.

FAQs

How do I know when my steak is cooked to taste?

It’s all about preference! For rare, aim for an internal temp of 120°F; medium-rare, 130°F; and medium, 140°F. Use an instant-read thermometer and remember to factor in a few degrees of carryover cooking.

What’s the secret to getting a great sear on scallops?

Dry scallops are key! Pat them as dry as possible and use a screaming-hot skillet. Let them caramelize untouched for those two to three minutes—resist the urge to move them and that golden crust will develop to taste.

Can I substitute shrimp for the scallops?

Absolutely! Large, peeled, and deveined shrimp sear beautifully in this recipe. Just adjust the cooking time slightly—shrimp often cook faster than scallops. Season to taste as you go!

What’s the best way to select good beef fillets?

Choose steaks that are evenly thick and well-marbled, with a deep, red color. Visit a quality butcher for prime cuts and always season generously to taste before cooking.

Is there a dairy-free alternative for the butter sauce?

Yes! Try using a dairy-free butter substitute suitable for high-heat cooking. You’ll still get the lush texture and can season to taste to ensure the sauce shines just right for your table.

Final Thoughts

This surf and turf recipe brings restaurant-level elegance to your home, bursting with flavor and perfectly customizable to taste. It’s easy enough for a weeknight treat yet impressive enough for a celebration—so gather your loved ones and let every bite remind you what a memorable meal should be. Don’t wait for a special occasion—let tonight be your excuse to savor to taste!