Description
Succulent pan seared scallops with lemon caper sauce bring coastal Italian elegance to your dinner table. Delicate seafood meets zesty sauce, promising a restaurant-quality experience you can craft with simple ingredients and quick culinary finesse.
Ingredients
Scale
Main Proteins:
- 1 lb sea scallops, patted dry
Sauce Ingredients:
- 1/4 cup unsalted butter
- 1/3 cup white wine
- 4 cloves garlic, minced
- 1 1/2 tablespoons capers, rinsed
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Seasonings and Garnish:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 tablespoon fresh parsley, chopped
Cooking Fats:
- 1/2 tablespoon unsalted butter
- 1 tablespoon olive oil
Additional Seasoning:
- Salt and pepper, to taste
Instructions
- Craft a vibrant lemon caper sauce by browning butter in a skillet over medium-high heat until it develops a rich, golden hue. Infuse the butter with minced garlic, aromatic salt, freshly ground black pepper, fiery red pepper flakes, and bright lemon zest, allowing the ingredients to meld for approximately 1 minute.
- Deglaze the skillet with white wine and a touch of sugar, reducing the heat to create a gentle simmer. Let the sauce develop depth for 5 minutes, then introduce briny capers and continue cooking for an additional 2 minutes. Remove from heat and enhance with fresh lemon juice and chopped parsley, setting the sauce aside.
- Prepare a separate pan by heating a combination of butter and olive oil until screaming hot. Season premium sea scallops with salt and cracked pepper, ensuring each side is evenly coated. Sear the scallops for roughly 1.5 minutes per side, creating a golden-brown crust that locks in their delicate flavor and tender texture.
- Elegantly plate the perfectly seared scallops, generously drizzling the zesty lemon caper sauce overtop. Serve immediately alongside complementary accompaniments like al dente pasta, fluffy rice, or a crisp, refreshing salad to complete the culinary experience.
Notes
- Choose fresh, dry-packed scallops for the best searing results, avoiding watery scallops that prevent proper caramelization.
- Pat scallops completely dry with paper towels to ensure a golden-brown crust and prevent steaming instead of searing.
- Use a heavy-bottomed stainless steel or cast iron pan for even heat distribution and perfect scallop browning.
- Consider gluten-free alternatives like tamari instead of white wine for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 207 kcal
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 55 mg