Pan-Seared Scallops (Print Version)
# Ingredients:
01 -
Unsalted butter: 1/4 cup, for a rich, tangy sauce base.
02 -
Garlic: 4 cloves, minced for flavor.
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Salt: 1/4 tsp, to season the sauce.
04 -
Black pepper: 1/4 tsp, adds depth.
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Red pepper flakes: 1/4 tsp, for a hint of heat.
06 -
Lemon zest: 1 tsp, provides bright citrus flavor.
07 -
White wine: 1/3 cup, adds acidity and richness.
08 -
Sugar: 1 tsp, balances the flavors.
09 -
Capers: 1 1/2 tbsp, rinsed, adds briny tang.
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Lemon juice: 2 tbsp, for a refreshing tang.
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Fresh parsley: 1 tbsp, chopped for garnish.
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Sea scallops: 1 lb, patted dry for even searing.
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Unsalted butter: 1/2 tbsp, for searing scallops.
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Olive oil: 1 tbsp, prevents butter from burning.
15 -
Salt and pepper: to taste, for seasoning scallops.
# Instructions:
01 -
In a skillet over medium-high heat, melt 1/4 cup of butter until golden brown. Add minced garlic, salt, black pepper, red pepper flakes, and lemon zest, cooking for 1 minute until fragrant.
02 -
Pour in the white wine and sugar, reduce the heat, and simmer for 5 minutes. Add capers and cook for an additional 2 minutes. Remove from heat and stir in lemon juice and parsley. Set the sauce aside.
03 -
In a separate pan, heat 1/2 tbsp of butter and 1 tbsp of olive oil over high heat. Season the sea scallops with salt and pepper. Sear scallops for about 1.5 minutes per side until golden brown.
04 -
Top the seared scallops with the prepared lemon caper sauce. Serve immediately with pasta, rice, or a crisp salad.
# Notes:
01 -
These Pan-Seared Scallops with Lemon Caper Sauce are a delightful, elegant dish that’s simple to make yet full of rich flavors, perfect for a cozy night in or any special occasion.