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Pan Seared Sea Scallops With Brown Butter, Lemon & Capers

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.