Scallop Piccata

5 MINS Preparation Time
30 MINS Cooking Time
3-4 Servings
Easy Difficulty


1 lb scallops
2 tbsp olive oil
2 tbsp butter
1 shallot, finely diced
2 cloves garlic, minced
crushed red pepper to taste
1 cup white wine
1 lemon, juiced
2 tbsp cornstarch
(1) 3 oz jar capers, drained
salt and pepper to taste
1 lb Borgatti's squid ink fettuccine
1⁄4 cup seasoned breadcrumbs
1 tbsp butter
zest of 1 lemon
1 tbsp grated pecorino romano
1⁄4 cup fresh parsley
fresh cracked pepper



Toast the breadcrumbs with butter in a small sauté pan for about 3-4 minutes. Transfer them to a bowl, add the rest of the ingredients, stir to combine, and then set aside.


Pat the scallops dry and season both sides with salt and pepper. In a medium sauté pan over medium heat, cook the scallops in olive oil for about 3-4 minutes per side. Then remove the scallops from the pan and set aside.


In the same sauté pan, melt the butter and add the shallot, garlic, and crushed red pepper. Cook until translucent and fragrant, about 2 minutes. Next, add the white wine and lemon juice, and bring to a simmer. Whisk in the cornstarch and let it cook until the sauce begins to thicken. Then add the capers and season with salt and pepper.


Add fettuccine and a pinch of salt to boiling water. Boil for 5-7 minutes. After draining, add the fettuccine to the sauce, tossing to combine.


Top the dish with the scallops and toasted breadcrumbs.

This exceptional dish marries the rich, briny depth of squid ink pasta with the delicate, buttery taste of scallops, creating a flavor profile that is both luxurious and comforting. The squid ink pasta, known for its striking black hue and subtle seafood essence, perfectly complements the succulent scallops, which are lightly seared and then simmered in a zesty lemon-caper sauce. The tang of the lemon and the slight saltiness of the capers enhance the umami flavors of the squid ink pasta, while a touch of parsley adds a fresh, herbal note.

This Scallop Piccata with Borgatti’s squid ink pasta is an ideal choice for your Christmas Eve Feast of the Seven Fishes. It stands out not only for its elegant presentation but also for its harmonious blend of flavors. The dish is a celebration of the sea, fitting seamlessly into the traditional Italian-American feast that typically features various seafood. It’s a sophisticated yet simple recipe, perfect for impressing guests while honoring the spirit of the holiday. Whether served as a main course or as part of a larger seafood spread, this dish promises to be a memorable addition to your festive table!

Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.

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