Grilled Scallop Piccata Served Over Sauteed Summer Squash Ribbons

This evening I made a quick and delicious meal using the large wild sea scallops that I purchased at Costco this weekend. Scallops don't take long to cook at all; only about 3 minutes per side if you grill them, and about the same amount of time if you sear them in a hot skillet on the stove top. I considered various ways of preparing them and settled on making a "Piccata version" by making a small batch of piccata sauce (butter, garlic, parsley, lemon and capers). My version was especially easy to make because I used Kerrygold's Garlic & Herb Butter which saves a step or two. If you've never had capers before, they are little salty green beads (smaller than peas) that are sort of pickly, but not really. I must admit that for the longest time (as in most of my life) I have turned my nose up to them and refused to even try them, but once I finally did I wondered why I waited so long! If you are like I used to be and don't want to use them, simply leave them out (but I encourage you to just try them some time). I snapped a couple photos below and included my easy peasy recipe. I served the Grilled Scallop Piccata over lightly sauteed yellow summer squash ribbons. I didn't use any fancy gadget to make them, just a regular vegetable peeler. I sauteed them for about 3 minutes in a little bit of olive oil and then lightly seasoned with salt...easy peasy. Enjoy!

Grilled Scallop Piccata
Yields 3 servings

Ingredients:

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

Directions:

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.