Pan-seared scallops with lemon and caper sauce

  • Preparation 15 min
  • Cooking 15 min
  • Servings 2
  • Freezing I do not suggest

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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

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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.