Pan-seared scallops with lemon and caper sauce
- Preparation 15 min
- Cooking 15 min
- Servings 2
- Freezing I do not suggest
Ads
🦐 Simple, quick, and frankly classy
I love this pan-seared scallops with lemon-caper sauce. It’s simple, it’s quick, and it’s frankly classy. Beautifully golden scallops in a pan, a brown butter sauce with lemon and capers. It’s one of those recipes that makes you think you spent hours in the kitchen when you only spent about 30 minutes. Perfect for a weeknight dinner that looks fancy.
🍋 A delicate sauce that transforms everything
The golden, juicy scallops contrast beautifully with the rich and tangy sauce. The brown butter brings depth and a subtle nuttiness that creates the perfect base. Fresh lemon and zest add a bright freshness that keeps everything from becoming too heavy. The capers bring a salty acidity that balances the honey’s sweetness and the butter’s richness. It’s a dish that seems complicated but is actually just a beautiful harmony of simple, well-executed flavors.
Ads
Ads
🦐 Scallops must be very dry
It’s the key to getting a beautiful golden crust. Moisture is the enemy. Rinse them, then dry them really well with paper towels. The drier they are, the better. Don’t forget the paper towels—it’s crucial.
🔥 Don’t touch the scallops while cooking
Let them rest without disturbing for 1 minute 30 seconds. That’s what creates the perfect golden crust. If you move them too early, you destroy that development. Be patient and disciplined.
🧈 Brown butter is all about timing
Butter browns quickly, so pay attention. You want just that nutty side, not charred. It takes 2-3 minutes max. As soon as it smells good and turns brown, add the garlic immediately and remove from heat if needed.
🍋 Fresh lemon only, not bottled
The difference between fresh juice and bottled juice is enormous. Squeeze your lemon just before. It’s not complicated but it changes everything in the sauce. The zest too—fresh only.
⏱️ Precise timing for scallops
1 minute 30 seconds on each side for giant scallops. No more. They continue cooking slightly after the pan so don’t overcook them. That’s what makes a scallop juicy or rubbery—exact timing.
Ingredients for the lemon-caper sauce
- 60 ml (4 tbsp) unsalted butter
- 2 garlic cloves, finely chopped
- 60 ml (1/4 cup) white wine
- 1 tsp (5 ml) honey
- 2 tbsp (30 ml) drained capers
- 30 ml (2 tbsp) fresh lemon juice
- 1 tsp (5 ml) lemon zest
- 2 tbsp (30 ml) fresh parsley, chopped
For the scallops
- For the scallops
- 500 g (1 lb) giant scallops, very dry
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) olive oil
Ads
Preparation
- For the sauce: In a large skillet over medium-high heat, melt the butter until it becomes brown and nutty. Be careful, it happens fast. Add the garlic then salt and pepper. Cook for 1 minute just for the aroma.
- Pour in the white wine and honey, let reduce for 2 to 3 minutes over medium heat. Add the capers and cook for 2 minutes. Remove from heat, pour in the lemon juice, zest, and parsley. Taste, adjust seasonings and keep warm.
- The scallops: Remove the small muscle on the side of each scallop if present. Rinse them in cold water and dry them thoroughly with paper towels. This is important, that’s what creates the beautiful golden crust.
- Heat a large skillet over high heat with the butter and oil. Wait until it shimmers and almost smokes.
- Generously salt and pepper the scallops, then place them in the pan well spaced apart. Let them cook for 1 minute 30 seconds without touching to brown well. Flip and cook 1 minute 30 seconds on the other side.
- Serve the scallops immediately on the plate and drizzle generously with the lemon-caper sauce over top.
Maximum 1-2 days in the fridge. They degrade quickly. Buy them the day you’re going to cook them if possible. Freshness is essential for this dish.
Yes, the sauce can be prepared 30 minutes before. Keep it warm over very low heat. Just before serving, add the fresh parsley. Don’t leave it too long in advance or it will darken.
Absolutely. Giant shrimp, lobster, or even white fish work well. Just adjust cooking time based on size. Scallops are perfect because they cook super fast.
Yes, but it changes the proportions. The sauce is usually generous for this number of scallops. If you double it, you’ll have too much. Better to keep the original balance.
Technically yes, but unsalted butter gives you more control over the final salting. It’s better for this sauce where you adjust the salt at the end.
Ads
Ads
Ads
Ads
Ads