Geoduck Steak Piccata
Serves 2
Ingredients
- 2 geoduck necks, prepared
- 1 egg
- 1 cup milk
- 1 cup flour
- 4 tbsp butter
- 2 tbsp olive oil
- 1/4 cup fresh parsley, coarsely chopped
- 2 tsp fresh garlic, minced
- ? cup lemon juice
- ? cup dry white wine
- 2 tbsp capers, drained
Directions
1. Dip the prepared geoduck into the milk-egg mixture then into the flour, make sure to coat each piece well, shaking off any extra bread crumbs.
2. Meanwhile in a large, shallow, non-stick skillet, heat 2 tbsp butter and olive oil over medium heat until hot.
3. Add the geoduck steaks and saut矵ntil lightly browned on both sides. Meat should be hot, cooked through, and tender. Do not overcook or your geoduck will be as tough. Remove steaks from pan and place on plates and keep warm.
4. To the same hot skillet as above, quickly saut矴he garlic for a minute or two (you may need to add some butter), then add the wine, lemon juice and cook until about half reduced.
5. Add remaining butter, capers and parsley. Cook for another minute.
6. Place the geoduck steak on a plate and spoon the above wine, caper, lemon mixture over the geoduck steak.
7. Serve with a rice pilaf or with a simple pasta mix of olive oil, basil, oregano, parsley, and fresh grated parmesan cheese.
Ashley's Recommendations: You can re-dip steaks in milk-egg mixture then in breadcrumbs for a thicker coating.
Recipe source: Tastebook.com
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