Description
Follow these steps to cook perfect, golden-brown pan-seared scallops and finish them with a bright, savory lemon caper butter sauce.
Ingredients
Scale
- 1 lb large sea scallops, muscle removed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat the scallops very dry using paper towels. Season both sides lightly with salt and pepper.
- Place a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Wait until the butter melts and the fat is shimmering but not smoking.
- Carefully place the scallops in the hot pan, ensuring they do not touch. Sear undisturbed for 2 to 3 minutes until a deep golden-brown crust forms on the bottom.
- Flip the scallops. Immediately add the 4 tablespoons of cold butter pieces to the pan around the scallops. Cook for another 1 to 2 minutes, basting the scallops with the melting butter as they finish cooking. The internal temperature should reach 130°F (54°C).
- Remove the scallops from the pan and set them aside on a warm plate.
- Reduce the heat to low. Add the minced garlic to the remaining butter in the pan and cook for 30 seconds until fragrant.
- Stir in the lemon juice and capers. Let the sauce bubble gently for 1 minute, scraping up any browned bits from the bottom of the pan.
- Remove the pan from the heat. Stir in the fresh parsley.
- Spoon the lemon caper butter sauce over the seared scallops before serving immediately.
Notes
- For the best sear, ensure your scallops are completely dry before seasoning and cooking. Moisture prevents browning.
- If you do not have capers, you can substitute with finely chopped cornichons for a similar briny flavor.
- Serve these scallops over risotto, asparagus, or with crusty bread to soak up the extra sauce.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 4 oz scallops with sauce
- Calories: 350
- Sugar: 1
- Sodium: 350
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 28
- Cholesterol: 120