Grilled Scallop Piccata
Yields 3 servings
1-1/2 pounds large sea scallops (preferably wild caught)
2 tablespoons melted butter
Salt and pepper, to taste
4 tablespoons Kerrygold Garlic & Herb Butter
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon capers
2 teaspoons minced fresh parsley
Pat scallops dry with paper towels. Thread on bamboo skewers that have been pre-soaked in water for about 30 minutes. Brush scallops on both sides with melted butter and season with salt and pepper. Grill over a medium-hot grill for approximately 3 minutes per side or until done (careful not to overcook).
To make the piccata sauce, in a small skillet, melt garlic and herb butter over medium heat. Add lemon juice and lemon zest; heat just until butter begins to sizzle. Stir in capers and parsley; remove from heat. Spoon piccata sauce over cooked scallops.
*Note: If you don't have access to garlic and herb butter, you can substitute it by simply mincing a clove of garlic and sauteing gently in about 4 tablespoons of butter; add a pinch of minced fresh parsley.