Pan-Seared Scallops with Caper Butter Sauce
Pan-Seared Scallops with Caper Butter Sauce
Ingredients
For the Scallops
- 1 1/2 pounds large sea scallops, pat dry, side muscle removed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Caper Butter Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the scallops: Ensure scallops are thoroughly patted dry with paper towels. This is crucial for a good sear. Remove the small, tough side muscle if present.
⏱️ 5 min
- 2
Season the scallops: Season both sides of the dry scallops generously with salt and freshly ground black pepper.
⏱️ 2 min
- 3
Heat the pan: Heat a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil and 1 tablespoon of unsalted butter. Heat until the butter is melted and just beginning to brown slightly, and the oil is shimmering.
⏱️ 2 min
- 4
Sear the scallops: Place the seasoned scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until deeply golden brown and caramelized on the outside, and opaque throughout. The internal temperature should reach 125-130°F (52-54°C). Remove scallops from the pan and set aside on a plate.
⏱️ 4 min
- 5
Make the Caper Butter Sauce: Reduce the heat to medium. Add the remaining 1/2 cup of unsalted butter to the same pan. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Finish the sauce: Stir in the fresh lemon juice and drained capers. Cook for another minute, allowing the flavors to meld. Remove the pan from the heat and stir in the chopped fresh parsley. Season with salt and pepper to taste.
⏱️ 2 min
- 7
Serve: Arrange the pan-seared scallops on serving plates. Spoon the warm Caper Butter Sauce generously over the scallops. Serve immediately with your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Scallops with Caper Butter Sauce
For the Scallops
- 1 1/2 pounds large sea scallops, pat dry, side muscle removed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Caper Butter Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the scallops: Ensure scallops are thoroughly patted dry with paper towels. This is crucial for a good sear. Remove the small, tough side muscle if present.
⏱️ 5 min - 2
Season the scallops: Season both sides of the dry scallops generously with salt and freshly ground black pepper.
⏱️ 2 min - 3
Heat the pan: Heat a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil and 1 tablespoon of unsalted butter. Heat until the butter is melted and just beginning to brown slightly, and the oil is shimmering.
⏱️ 2 min - 4
Sear the scallops: Place the seasoned scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until deeply golden brown and caramelized on the outside, and opaque throughout. The internal temperature should reach 125-130°F (52-54°C). Remove scallops from the pan and set aside on a plate.
⏱️ 4 min - 5
Make the Caper Butter Sauce: Reduce the heat to medium. Add the remaining 1/2 cup of unsalted butter to the same pan. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Finish the sauce: Stir in the fresh lemon juice and drained capers. Cook for another minute, allowing the flavors to meld. Remove the pan from the heat and stir in the chopped fresh parsley. Season with salt and pepper to taste.
⏱️ 2 min - 7
Serve: Arrange the pan-seared scallops on serving plates. Spoon the warm Caper Butter Sauce generously over the scallops. Serve immediately with your favorite side dishes.
⏱️ 1 min