Pan Seared Scallops with Lemon Butter and Capers Recipe
Introduction
Pan seared scallops are a quick and elegant dish perfect for any occasion. With a golden crust and a tangy lemon butter sauce, they make a deliciously simple yet impressive meal.
Ingredients
- 1 lb sea scallops (thawed)
- 1 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic (minced)
- ½ lemon (juiced)
- 1 ½ tbsp parsley (minced)
- 2 tbsp capers
- salt (to taste)
Instructions
- Step 1: Pat the scallops dry with a paper towel and season both sides with salt.
- Step 2: Heat a pan over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot and starting to smoke, add the scallops without overcrowding the pan. Cook in batches if necessary.
- Step 3: Cook the scallops on one side for 60-90 seconds until golden brown, then flip and cook the other side for another 60-90 seconds. Transfer cooked scallops to a plate or cover with foil to keep warm. Repeat with remaining scallops.
- Step 4: Reduce the heat to low. Add butter, minced garlic, lemon juice, and capers to the pan. Stir and scrape the brown bits from the bottom for 1-2 minutes. Stir in the minced parsley, then remove from heat.
- Step 5: Drizzle the lemon butter sauce over the scallops and serve immediately. They pair well with crusty toasted bread, buttered noodles, or a glass of white wine.
Tips & Variations
- Make sure scallops are completely dry before cooking to achieve a perfect sear.
- If you can’t find capers, substitute with finely chopped green olives for a similar briny flavor.
- For a creamier sauce, add a splash of heavy cream when adding the butter and lemon juice.
Storage
Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking and drying them out. The sauce can be reheated separately and poured over the scallops before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops?
Yes, but make sure they are fully thawed and patted dry to avoid excess moisture. This helps achieve a better sear.
How do I know when scallops are cooked?
Cook scallops just until they have a golden crust and are opaque in the center. Overcooking can make them rubbery, so aim for about 2-3 minutes total cooking time depending on size.
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Pan Seared Scallops with Lemon Butter and Capers Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Delicious pan-seared sea scallops cooked to golden perfection and served with a zesty lemon butter sauce infused with garlic, capers, and fresh parsley. This quick and elegant dish is perfect as an appetizer or main course, pairing wonderfully with crusty bread or buttered noodles for a refined dining experience.
Ingredients
Seafood
- 1 lb sea scallops (thawed)
Pan Sauce
- 1 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic (minced)
- ½ lemon (juiced)
- 1 ½ tbsp parsley (minced)
- 2 tbsp capers
- Salt (to taste)
Instructions
- Prepare Scallops: Pat the scallops dry thoroughly with a paper towel to ensure a good sear. Season both sides evenly with salt to enhance their natural flavor.
- Heat Pan: Place a pan over medium-high heat and add 1 tablespoon of olive oil. Wait for the oil to become hot and start to smoke slightly, indicating it is ready for searing.
- Sear Scallops: Carefully add the scallops to the pan without overcrowding; cook in batches if necessary. Sear them on one side for 60-90 seconds until a golden crust forms.
- Flip and Cook: Flip the scallops and cook for another 60-90 seconds on the other side until opaque and cooked through. Remove scallops to a plate or keep warm in foil. Repeat for remaining scallops.
- Prepare Lemon Butter Sauce: Reduce heat to low and add butter, minced garlic, lemon juice, and capers to the pan. Stir continuously for 1-2 minutes, scraping the browned bits off the pan’s bottom to release flavor. Stir in freshly chopped parsley and remove the pan from heat.
- Serve: Drizzle the lemon butter sauce over the cooked scallops immediately. Serve hot, accompanied by crusty toasted bread or buttered noodles and a glass of white wine for an elegant meal.
Notes
- Patting scallops dry is essential for a good sear and prevents steaming.
- Do not overcrowd the pan to ensure scallops brown properly instead of steaming.
- Use fresh lemon juice for the best flavor in the sauce.
- This recipe can be doubled or tripled for larger gatherings but sear scallops in batches for even cooking.
- Optional sides include buttered noodles, rice, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: pan seared scallops, lemon butter scallops, scallop recipe, quick seafood dish, garlic caper sauce, easy seafood dinner
