Print

Classic Chicken Piccata with Lemon & Capers

Classic Chicken Piccata with Lemon & Capers
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 23 reviews

Indulge in a decadent surf and turf dish featuring perfectly cooked beef tenderloin fillets and succulent sea scallops bathed in a flavorful garlic butter sauce. This recipe is sure to impress and elevate any special dinner at home.

Ingredients

For the Beef Tenderloin:

  • 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

For the Sea Scallops:

  • 8–10 large sea scallops

For the Garlic Butter Sauce:

  • 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

Instructions

  1. Prep the Beef Tenderloin: Pat the steaks dry with paper towels; season with salt and pepper, to taste.
  2. Cook the Beef Tenderloin: Melt 2 tablespoons butter in a skillet. Cook steaks until a dark crust forms, about 4-6 minutes per side. Set aside.
  3. Prepare the Sea Scallops: Remove the side muscle, rinse, and pat dry. Season with salt and pepper.
  4. Cook the Sea Scallops: Cook scallops until golden brown and translucent in the center, about 2-3 minutes per side. Set aside.
  5. Make the Garlic Butter Sauce: In the same skillet, cook garlic until fragrant. Add butter, parsley, chives, lemon juice, and zest. Season with salt and pepper.

Notes

  • For best results, ensure the scallops are dry before cooking to achieve a nice sear.
  • Adjust seasoning in the garlic butter sauce according to taste preferences.

Nutrition

Find it online: https://bitezly.com/classic-chicken-piccata-with-lemon-and-capers/