Seared Scallops in Brown Butter Lemon Caper Sauce

pan_Seared_Scallops_Brown_Butter_Lemon_Capers

Pan-Seared Sea Scallops

A decadent presentation for seared scallops, the brown butter lemon caper sauce elevates the scallops to company-worthy.  However, you may be inclined to keep the dish to yourself because it is so delicious. 

For this recipe, we are featuring Open Nature wild-caught Sea Scallops, available exclusively at Safeway and Albertsons company stores.   

The scallops are on sale this week, so it’s the perfect time to add them to our weekly meal plan.  

I had intended this meal for Valentine’s Day, but then my son got a concussion snowboarding and I spent 3 hours at the ER getting him a cat scan, so Valentine’s dinner was delayed a day. 

Ingredients in Pan-Seared Scallop Recipe

  • 16 oz Open Nature Sea scallops, thawed
  • Kosher salt
  • freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 tablespoons shallot, minced
  • 1 clove garlic, minced
  • 3 tablespoons capers, rinsed
  • juice of half a lemon
  • 1/4 cup flat-leaf parsley, finely chopped

Seared_Scallops_ingredients

How to Sear Sea Scallops

Lay the scallops out on paper towels and pat dry.

Season the scallops with salt and freshly cracked black pepper. 

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 

Once the oil is hot and shimmering, add the scallops to the pan without crowding the scallops.  Cook for 3 minutes to allow the scallops to sear and develop a crust.  Once the scallops are easy to turn, they are ready to be turned.  If they are sticking to the pan, they are not ready to release.  

Turn the scallops and cook for another 2-3 minutes until the second side is dark golden.  Remove the scallops from the pan to a plate and cover to keep warm. 

Reduce the heat to medium and add the butter to the pan, and cook until golden and foamy.  Add the shallot, garlic and capers and saute for one minute.  Add the lemon juice and chopped parsley.   Scrape the pan to get all the browned bits of flavor into the sauce. 

Add the scallops back to the sauce and remove them from the heat.  Serve with extra drizzled sauce. 

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What to Serve with Seared Sea Scallops

sea scallops can be served with rice, pasta, mashed potatoes, mashed cauliflower, over risotto or over a salad. 

I paired the scallops with a lemon parmesan risotto and the flavor combo was out of this world!

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Pan Seared Sea Scallops With Brown Butter, Lemon & Capers

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Course: Main Course
Cuisine: American
Keyword: pan seared scallops, Scallops with Brown Butter Lemon Capers
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories:
Author: Eva Fry

Ingredients

  • 16 oz Open Nature Sea scallops thawed
  • Kosher salt
  • freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 tablespoons shallot minced
  • 1 clove garlic minced
  • 3 tablespoons capers rinsed
  • juice of half a lemon
  • 1/4 cup flat-leaf parsley finely chopped

Instructions

  • Lay the scallops out on paper towels and pat dry.
  • Season the scallops with salt and freshly cracked black pepper.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Once the oil is hot and shimmering, add the scallops to the pan without crowding the scallops.  Cook for 3 minutes to allow the scallops to sear and develop a crust.  Once the scallops are easy to turn, they are ready to be turned.  If they are sticking to the pan, they are not ready to release.
  • Turn the scallops and cook for another 2-3 minutes until the second side is dark golden.  Remove the scallops from the pan to a plate and cover to keep warm.
  • Reduce the heat to medium and add the butter to the pan, and cook until golden and foamy.  Add the shallot, garlic and capers and saute for one minute.  Add the lemon juice and chopped parsley.   Scrape the pan to get all the browned bits of flavor into the sauce.
  • Add the scallops back to the sauce and remove them from the heat.  Serve with extra drizzled sauce.

scallop risotto

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