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Seared Scallops with Brown Butter Caper Sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
"Seared sea scallops drizzled with tangy brown butter sauce, capers, and zest of lemon."
Ingredients:
  • 6 tablespoons (3 ounces) unsalted butter
  • 2 tablespoons extra virgin olive oil or canola oil
  • 1 pound sea scallops (about a dozen)
  • 3/4 cup dry white wine
  • 2 tablespoons capers, drained
  • 2 teaspoons lemon zest
Instructions:
  • Prepare browned butter by cutting the butter into tablespoon-sized pieces and melting it in a stainless steel saucepan over medium heat. Watch for the butter to foam, then the milk solids to turn caramel-colored brown, stirring occasionally. Once it has a nutty aroma, swiftly remove from heat and transfer to a separate bowl to halt the cooking process. Be careful not to overcook.
  • Separate the tough "foot" from each scallop and gently pat them dry.
  • Sear the scallops to perfection: Heat oil in a hot pan, then gently place scallops in without moving them. Let each side cook for 3-4 minutes until browned. Transfer to a warm plate once done.
  • Deglaze pan with white wine: Remove excess oil from the pan, keeping the flavorful browned bits. Pour white wine into the pan, increasing heat. Boil and let reduce to 2 tablespoons of liquid.
  • Combine capers, lemon zest, and brown butter in the pan off the heat. Swirl together.
  • To serve scallops with sauce, arrange the scallops on plates and generously drizzle the savory sauce on top. Serve promptly to enjoy while warm.

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