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Pan Seared Scallops with Lemon Caper Sauce Recipe

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This Pan Seared Scallops with Lemon Caper Sauce recipe delivers perfectly golden scallops cooked in a hot skillet and topped with a bright, flavorful sauce made from browned butter, garlic, lemon, capers, and white wine. Ideal for a quick yet elegant seafood dinner, it balances rich and tangy notes perfectly in just 30 minutes.

Ingredients

Lemon Caper Sauce

  • 1/4 cup (57 grams) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon pepper flakes
  • 1 teaspoon lemon zest
  • 1/3 cup (74 grams) white wine
  • 1 teaspoon sugar
  • 1 and 1/2 Tablespoons capers, drained and rinsed
  • 2 Tablespoons (28 grams) lemon juice
  • 1 Tablespoon fresh parsley, finely chopped

Seared Scallops

  • 1 pound sea scallops, patted dry
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Freshly ground sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Lemon Caper Sauce: Melt the butter in a large skillet over medium-high heat. Cook, swirling the pan occasionally, until the butter turns a deep golden brown, indicating a rich nutty flavor. Be careful not to burn it.
  2. Add Aromatics and Seasonings: Stir in the minced garlic, salt, black pepper, pepper flakes, and lemon zest. Cook for about 1 minute until the garlic becomes fragrant but not browned to avoid bitterness.
  3. Deglaze and Simmer: Pour in the white wine and sugar, lowering the heat to medium. Allow the mixture to simmer for 5 minutes to reduce and concentrate the flavors.
  4. Add Capers and Finish Sauce: Toss in the rinsed capers and cook for an additional 2 minutes. Remove the pan from heat, then stir in the lemon juice and chopped parsley. Taste the sauce and adjust salt, pepper, or sugar as desired. Set aside until ready to use.
  5. Prepare the Scallops: If present, remove the tiny side muscle from each scallop. Rinse scallops with cold water and gently pat dry with paper towels to remove as much moisture as possible to ensure a good sear. Set aside on paper towels.
  6. Heat the Pan: Place a large sauté pan over high heat and add the butter and olive oil, allowing the fat to heat until shimmering and just beginning to smoke.
  7. Season Scallops: While the pan heats, generously season both sides of each scallop with salt and freshly ground black pepper to taste.
  8. Sear the Scallops: Carefully add the scallops to the hot pan, making sure they are spaced apart and not touching. Let them sear undisturbed for 1 and 1/2 minutes until a golden crust forms on the bottom.
  9. Flip and Finish Cooking: Gently flip each scallop and sear the other side for an additional 1 and 1/2 minutes or until golden brown and opaque in the center. Avoid moving the scallops while cooking to achieve a perfect crust.
  10. Serve: Plate the scallops immediately and generously spoon the prepared lemon caper sauce over them. Serve hot to enjoy the best flavors and textures.

Notes

  • Make sure scallops are completely dry before searing to achieve a nice caramelized crust.
  • Use a heavy-bottom skillet or sauté pan for even heat distribution during searing.
  • If fresh parsley is unavailable, you can substitute with fresh basil or chives.
  • The sauce can be made ahead and gently reheated before serving.
  • Adjust the amount of pepper flakes to control the spice level according to your preference.

Find it online: https://dishcooks.com/pan-seared-scallops-with-lemon-caper-sauce-recipe/