Introduction
Pan-Seared Scallops with Lemon Caper Sauce is an elegant yet simple dish that brings together the richness of perfectly seared scallops and the zesty, savory flavors of a lemon caper sauce. The scallops are seared to golden perfection, creating a beautiful caramelized crust, while the tangy, buttery sauce adds depth and brightness to the dish. Perfect for a special occasion or a quick weeknight meal, this recipe is easy to follow and sure to impress with its sophisticated flavors.
Ingredients:
For the Lemon Caper Sauce:
- 1/4 cup (57 grams) unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 1/3 cup (74 grams) white wine
- 1 teaspoon sugar
- 1 1/2 tablespoons capers, drained and rinsed
- 2 tablespoons (28 grams) lemon juice
- 1 tablespoon fresh parsley, finely chopped
For the Seared Scallops:
- 1 pound sea scallops, patted dry
- 1/2 tablespoon unsalted butter
- 1 tablespoon olive oil
- Freshly ground sea salt, to taste
- Freshly ground black pepper, to taste
Instructions:
For the Lemon Caper Sauce:
Step 1: Brown the Butter
Melt the butter in a large skillet over medium-high heat. Continue to cook, swirling the pan occasionally, until the butter turns a deep golden brown color. Be careful not to burn it.
Step 2: Add Garlic and Spices
Once the butter is browned, add the minced garlic, salt, black pepper, red pepper flakes, and lemon zest. Cook for about 1 minute, or until the garlic becomes fragrant.
Step 3: Deglaze with Wine and Add Capers
Pour in the white wine and sugar, reducing the heat to medium. Let the sauce simmer for about 5 minutes to allow the alcohol to cook off and the flavors to meld together. Toss in the capers and cook for an additional 2 minutes.
Step 4: Finish the Sauce
Remove the pan from heat and stir in the lemon juice and freshly chopped parsley. Taste the sauce and adjust the seasoning with more salt, pepper, or sugar if needed. Set aside until ready to serve.
For the Seared Scallops:
Step 1: Prep the Scallops
Remove the tiny side muscle from each scallop, if present. Rinse the scallops with cold water and pat them very dry using paper towels. It’s essential to remove as much moisture as possible to achieve a good sear. Set the scallops aside on a dry paper towel.
Step 2: Heat the Pan
In a large sauté pan, heat the butter and olive oil over high heat. The pan should be very hot before adding the scallops—once the pan begins to lightly smoke, it’s ready.
Step 3: Season and Sear the Scallops
Generously season the scallops with salt and black pepper. Carefully add the scallops to the hot pan, ensuring that they do not touch each other. Sear the scallops for about 1 1/2 minutes on one side without moving them. This will give the scallops a golden-brown crust.
Step 4: Flip and Finish Cooking
Gently flip the scallops using tongs and cook for another 1 1/2 minutes on the other side until both sides are golden brown. Remove the scallops from the pan immediately once cooked, as overcooking will make them tough.
Step 5: Serve
Top the seared scallops with the prepared lemon caper sauce and serve immediately. Garnish with additional parsley if desired.
Cooking Note:
- Scallop Texture: The key to perfectly cooked scallops is a hot pan and minimal movement. Resist the urge to move the scallops around the pan while they sear.
- Butter Browning: Be careful when browning the butter for the sauce. If it burns, it can become bitter. Keep an eye on the color and remove it from the heat as soon as it turns golden brown.
Serving Suggestions:
These Pan-Seared Scallops with Lemon Caper Sauce are delicious when served with:
- Rice or Risotto: A creamy Parmesan risotto or simple white rice pairs well with the tangy, buttery sauce.
- Vegetables: Serve with steamed asparagus, sautéed spinach, or roasted Brussels sprouts for a healthy and flavorful side.
- Pasta: Toss the sauce with pasta such as angel hair or fettuccine for a complete seafood pasta dish.
- Crusty Bread: Use crusty bread to soak up the delicious sauce.
Tips:
- Dry Scallops: Ensure the scallops are as dry as possible before searing for the best caramelized crust.
- Wine Substitute: If you prefer not to use wine, substitute with chicken broth or vegetable broth for deglazing.
- Extra Lemon Flavor: For even more lemony brightness, garnish the finished dish with additional lemon zest or lemon wedges.
Prep Time:
- 15 minutes
Cooking Time:
- 15 minutes
Total Time:
- 30 minutes
Nutritional Information (per serving):
- Calories: 300 (varies depending on portion size and sides)
- Protein: 22 grams
- Sodium: 350 mg
Conclusion:
These Pan-Seared Scallops with Lemon Caper Sauce offer a delightful blend of rich, buttery flavors with the fresh brightness of lemon and capers. The perfectly seared scallops are tender and succulent, while the tangy sauce adds an extra layer of elegance. Ideal for a special dinner or an elevated weeknight meal, this dish is as simple as it is impressive. Serve with your favorite side dishes, and enjoy a restaurant-quality seafood dish at home!