Lemon scallops are a timeless classic of Italian cuisine, a simple yet refined dish that evokes memories of family lunches and genuine flavors. The tenderness of the veal, enhanced by the freshness of the lemon and the delicacy of butter, creates a perfect combination that wins the palate of both young and old. In my family, lemon scallops are a must. Every time we visit my mother for summer or Christmas holidays, we can’t help but ask her to make us this delicious dish. It’s a tradition that is passed down from generation to generation, a symbol of conviviality and affection that unites our family around the table. The beauty of lemon scallops lies in their versatility. They can be enjoyed as a second course, accompanied by a seasonal side dish, such as baked potatoes, mashed potatoes, sautéed spinach, or peppers and mushrooms. But they are also perfect to be paired with light first courses, like a tomato risotto or vegetable pasta, to create a complete and harmonious menu. Today I want to share with you my lemon scallops recipe, an easy and quick version that will allow you to serve a tasty and refined dish in just a few minutes. Follow my tips and you will discover how to prepare perfect lemon scallops, tender and flavorful, just like the ones my mom makes for us!
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow heat
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All seasons
- Energy 471.38 (Kcal)
- Carbohydrates 0.47 (g) of which sugars 0.14 (g)
- Proteins 37.30 (g)
- Fat 34.47 (g) of which saturated 15.64 (g)of which unsaturated 16.73 (g)
- Fibers 0.08 (g)
- Sodium 598.05 (mg)
Indicative values for a portion of 265 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 slices veal (Choose)
- 2 lemons
- to taste all-purpose flour
- 5.5 tbsp butter
- to taste vegetable broth (Optional)
- 1 pinch black pepper
- 0.14 tsp salt
Tools
- 1 Iron skillet Lionese
- 1 Meat Tenderizer
Steps
Let’s take our veal slices and arrange them on a cutting board.
Now, to make the scallops even more tender and tasty, we need to slightly pound them with a meat tenderizer. This step helps break down the meat fibers, so they turn out softer and cook faster and more evenly.
Before pounding them, cover the slices with a sheet of parchment paper. This will prevent the meat from tearing or sticking to the tenderizer.
Now, using the tenderizer, gently pound the slices, starting from the center and moving towards the edges. No need to exert too much force, a few light taps are enough to achieve the desired result.
All done! Our slices are ready to be floured.
In the next step, we’ll see how to flour the scallops and prepare them for cooking.
Now let’s flour the slices. This step is important because it creates a crispy crust and helps thicken the lemon sauce, making it creamy and enveloping.
Take one slice at a time and pass it in the flour, pressing lightly so that it adheres well on both sides. Remove excess flour by gently shaking the slice.
If the slices are too large, cut them in half to make cooking and presentation easier.
All done! Our slices are ready to be cooked.
In the next step, we’ll see how to cook the lemon scallops in a pan.
Take a non-stick pan large enough and put it on the stove over medium-low heat. Add the butter and let it melt gently.
(If you want, you can add a sprig of fresh thyme to the melted butter.)
When the butter is melted and begins to foam, add the floured veal slices, spaced well apart.
Let them cook for a couple of minutes on each side, until they are well browned. Turn them gently with a spatula.
The golden crust is essential for the success of the scallops: it makes them more beautiful and keeps the meat tender and juicy.
In the next step, we’ll finish cooking with lemon juice and other ingredients.
And here comes the final touch: the lemon! Squeeze the lemons and filter the juice. Pour it over the scallops, being careful of splashes. Can you already smell that aroma? Raise the heat to evaporate the watery part of the lemon, so the sauce will thicken and become even more flavorful. Then lower the heat and let it simmer gently.
Add a pinch of salt and a good grind of black pepper.
(If you want more sauce, add a ladle of hot vegetable broth.)
Continue cooking for a couple of minutes, until the sauce thickens well, this way the scallops will be even more tender and flavorful. Turn off the heat and let them rest for a couple of minutes before serving.
And here are our lemon scallops, ready to be enjoyed! Golden and fragrant, with that creamy sauce that invites you to dig in… irresistible!
Before serving, let them rest for a couple of minutes. This small precaution will make them even more tender and allow the flavors to blend perfectly.
Serve the lemon scallops hot, accompanied by a side of your choice. I chose cold-seasoned champignon mushrooms, a light and tasty side dish that pairs perfectly with the delicate flavor of the scallops.
And with this, I can only wish you bon appétit! I’m sure these lemon scallops will conquer your palate and make a great impression on your guests. 😉
Tips and variations for lemon scallops:
To give an extra touch to your lemon scallops, you can add some chopped parsley, grated lemon zest, or a pinch of sweet paprika to the sauce. You can also garnish the dish with lemon slices, mint leaves, or a sprinkle of pink pepper.
Side dishes: In addition to champignon mushrooms, lemon scallops pair well with many side dishes. Let your imagination run wild! Baked potatoes, mashed potatoes, sautéed spinach, grilled asparagus, mixed salad… choose what you like best!
How to store leftover lemon scallops:
In the refrigerator:
Lemon scallops are best consumed freshly made, but they can be stored in the refrigerator for one day, in an airtight container.
Reheating: To reheat them, you can use the microwave or a non-stick pan with a drizzle of oil. Add a splash of water or broth to prevent them from drying out too much.
Do not freeze:
I advise against freezing lemon scallops, as the meat might lose its texture and the sauce could separate.
I hope these tips are useful for you.
Wine pairing for lemon scallops:
Here are some wines that pair perfectly with lemon scallops, perfect to recommend to your guests:
Vermentino: An Italian white wine, fresh and savory, with notes of citrus and white flowers. Its acidity balances the richness of the butter and the tangy note of lemon, creating a harmonious pairing.
Sauvignon Blanc: An international white wine, known for its intense aromas of cut grass, grapefruit, and tropical fruit. Its freshness and minerality cleanse the palate and enhance the flavor of the scallops.
Pinot Grigio: A versatile white wine, with notes of green apple, pear, and citrus. Its delicacy and light body pair well with the tenderness of veal.
Chardonnay: If you prefer a more structured white wine, you can opt for a Chardonnay not too aged in barrel. Its notes of yellow-fleshed fruit, vanilla, and spices harmonize with the creaminess of the lemon sauce.
Prosecco: For a more sparkling pairing, you can choose an Extra Dry or Brut Prosecco. Its bubbles and tangy note cleanse the palate and make the meal even more enjoyable.
In general, I recommend choosing a young, fresh, and not too aromatic white wine, so it does not overpower the delicate flavor of the lemon scallops. And naturally, the final choice always depends on your personal tastes!
