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Pan Seared Scallops with Lemon Caper Sauce Recipe

Pan Seared Scallops with Lemon Caper Sauce Recipe


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4.5 from 25 reviews

  • Total Time: 25 minutes
  • Yield: 4 1x

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

  1. Create a nutty brown butter in a large skillet over medium-high heat, swirling periodically until it reaches a deep golden hue.
  2. Infuse the butter with minced garlic, salt, pepper, red pepper flakes, and fragrant lemon zest, cooking for 60 seconds until aromatic.
  3. 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.
  4. Remove from heat, incorporate fresh lemon juice and chopped parsley, adjusting seasoning as needed. Reserve sauce to the side.
  5. Meticulously clean scallops by removing side muscle, rinsing under cold water, and thoroughly patting dry with paper towels to eliminate excess moisture.
  6. Heat a combination of butter and oil in a large sauté pan until it reaches a high temperature and begins to lightly smoke.
  7. Season scallops generously with salt and freshly ground black pepper just before cooking.
  8. Carefully place scallops into the hot pan, ensuring they do not touch each other, allowing for proper caramelization.
  9. Sear scallops undisturbed for 90 seconds on each side until a golden-brown crust forms, maintaining high heat throughout cooking.
  10. 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