Pan-seared scallops with brown butter, lemon and capers

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

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Ingredients for the lemon-caper sauce

  • 4 tbsp (60 ml) unsalted butter
  • 2 garlic cloves, finely chopped
  • 1/4 cup (60 ml) white wine
  • 1 tsp (5 ml) honey
  • 2 tbsp (30 ml) drained capers
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tsp (5 ml) lemon zest
  • 2 tbsp (30 ml) fresh parsley, chopped

For the scallops

  • 1 lb (500 g) large sea scallops, patted 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 and keep going until it turns golden brown and smells like toasted nuts. Watch it, it happens fast. Add the garlic, season with salt and pepper, and cook 1 minute just until it perfumes the butter.
  • Pour in the white wine and the honey and let it reduce 2 to 3 minutes over medium heat. Add the capers and cook 2 more minutes. Off the heat, stir in the lemon juice, the zest and the parsley. Taste, adjust the seasoning, and keep it warm.
  • The scallops: Peel off the little side muscle if it’s still attached. Rinse the scallops under cold water and dry them thoroughly with paper towels. This part is not optional, it’s what gives you the golden crust.
  • Heat a second large skillet over high heat with the butter and the oil. Wait until the fat shimmers and is right on the edge of smoking.
  • Season the scallops generously with salt and pepper, then lay them in the pan well spaced apart. Let them sit 1 minute 30 seconds without touching them so the crust can form. Flip and cook 1 minute 30 seconds on the other side.
  • Plate the scallops right away and spoon the brown butter lemon caper sauce generously over top.