Description
Succulent pan seared scallops with lemon caper sauce elevate seafood dining to gourmet heights. Delicate marine flavors mingle with zesty citrus and briny capers, creating a restaurant-quality dish you can easily craft at home.
Ingredients
Scale
Main Ingredients:
- 1 pound sea scallops
- 1/3 cup (74 grams) white wine
- 2 tablespoons (28 grams) lemon juice
Sauce and Seasoning Ingredients:
- 1/4 cup (57 grams) unsalted butter
- 1/2 tablespoon unsalted butter
- 4 cloves garlic
- 1 and 1/2 tablespoons capers
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon pepper flakes
- 1 teaspoon sugar
- Freshly ground sea salt
- Freshly ground black pepper
Cooking Fat:
- 1 tablespoon olive oil
Instructions
- Create a nutty brown butter in a large skillet over medium-high heat, swirling periodically until it reaches a deep golden hue.
- Infuse the butter with minced garlic, salt, pepper, red pepper flakes, and fragrant lemon zest, cooking for 60 seconds until aromatic.
- Deglaze the pan with white wine and sugar, reducing heat to medium and simmering for 5 minutes, then introduce capers and cook an additional 2 minutes.
- Remove from heat, incorporate fresh lemon juice and chopped parsley, adjusting seasoning as needed. Reserve sauce to the side.
- Meticulously clean scallops by removing side muscle, rinsing under cold water, and thoroughly patting dry with paper towels to eliminate excess moisture.
- Heat a combination of butter and oil in a large sauté pan until it reaches a high temperature and begins to lightly smoke.
- Season scallops generously with salt and freshly ground black pepper just before cooking.
- Carefully place scallops into the hot pan, ensuring they do not touch each other, allowing for proper caramelization.
- Sear scallops undisturbed for 90 seconds on each side until a golden-brown crust forms, maintaining high heat throughout cooking.
- Immediately plate the scallops and drizzle with prepared lemon caper sauce, serving hot for optimal flavor and texture.
Notes
- Pat scallops completely dry to ensure a golden-brown crispy exterior without steaming them, which prevents proper caramelization.
- Use fresh, high-quality sea scallops for the best texture and flavor, avoiding frozen or previously thawed options.
- Create a restaurant-quality sear by using a hot cast-iron or stainless steel pan with a combination of butter and oil for higher heat tolerance.
- Adjust cooking time based on scallop size; larger scallops might require slightly longer searing to achieve perfect doneness without becoming rubbery.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 238 kcal
- Sugar: 1 g
- Sodium: 345 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 19 g
- Cholesterol: 85 mg