If you love seafood that melts in your mouth and bursts with bright, tangy flavors, then you are in for a real treat with this Scallops with Butter, Lemon, and Caper Sauce Recipe. This dish perfectly balances the rich, buttery sweetness of the scallops with the fresh, zesty punch of lemon and the delightful brininess of capers. Easy to prepare yet elegant in presentation, it’s the kind of recipe that makes weeknight dinners feel special and weekend gatherings sparkle with flavor.
Ingredients You’ll Need
Each ingredient in this recipe is simple but essential, combining to create a luscious sauce and perfectly cooked scallops that sing with flavor. From the fresh sea scallops to the fragrant garlic and bright lemon juice, every element plays a crucial role in texture, taste, or color.
- 1 pound fresh sea scallops: The star of the dish, providing a tender and juicy seafood base.
- 2 tablespoons unsalted butter: Adds rich creaminess that helps create the luscious sauce.
- 2 tablespoons olive oil: Perfect for searing the scallops and adding a fruity undertone.
- 2 cloves garlic, minced: Brings aromatic depth and warmth to the sauce.
- 1/4 cup chicken or vegetable broth: A mild liquid that helps build a flavorful sauce without overpowering the scallops.
- 2 tablespoons fresh lemon juice: Provides a bright, tangy contrast that lifts the dish beautifully.
- 2 tablespoons capers, drained: Offers a salty, briny hit that pairs exceptionally with the lemon and butter.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 2 tablespoons chopped fresh parsley: Adds a fresh herbal note and a lovely pop of green color.
How to Make Scallops with Butter, Lemon, and Caper Sauce Recipe
Step 1: Preparing the Scallops
Start by patting your fresh sea scallops dry with paper towels—this step is key to getting a beautiful golden sear. Then, season them generously with salt and pepper so every bite is perfectly balanced.
Step 2: Searing the Scallops
Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Once shimmering, add the scallops in a single layer. Let them cook untouched for 2 to 3 minutes on each side until they develop that coveted golden-brown crust. Remove from the skillet and set aside to keep warm.
Step 3: Crafting the Flavorful Sauce
In the same skillet, add the remaining tablespoon of butter and sauté the minced garlic just until it becomes fragrant—about 30 seconds. This releases its wonderful aroma that will infuse the sauce.
Step 4: Building the Sauce Base
Pour in the broth and fresh lemon juice, stirring to combine. Bring this mixture to a gentle simmer, allowing the flavors to meld and the liquid to reduce slightly.
Step 5: Adding the Capers
Stir in the capers and cook for another minute to soften their salty tang and disperse that burst of flavor throughout the sauce.
Step 6: Finishing Touches
Return the scallops to the skillet and warm them through in the flavorful sauce for about a minute. Just before serving, sprinkle the chopped fresh parsley over the top for a hit of vibrant color and freshness.
How to Serve Scallops with Butter, Lemon, and Caper Sauce Recipe
Garnishes
A sprinkle of fresh parsley is classic and beautiful, but you can also add thin lemon slices or a few extra capers on top for an elegant touch that hints at the flavors inside.
Side Dishes
This scallop dish pairs wonderfully with simple sides that soak up the sauce. Think fluffy rice, creamy mashed potatoes, or a crusty baguette. Light steamed asparagus or sautéed spinach also make bright, healthy companions on the plate.
Creative Ways to Present
For a stunning presentation, serve the scallops over a bed of lemon zest-infused couscous or alongside a vibrant arugula salad. Using individual shallow bowls can help showcase the scallops swimming in the glossy butter, lemon, and caper sauce, making the meal feel truly special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate promptly. They will stay fresh for up to 2 days, though scallops are best enjoyed quickly to preserve their delicate texture.
Freezing
Freezing cooked scallops with sauce is not ideal since the texture can become rubbery once thawed. If you must freeze, separate the scallops from the sauce, store individually, and use within one month for best quality.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a small splash of broth or water if necessary to loosen the sauce. Avoid microwaving as it can cause the scallops to toughen and the sauce to separate.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops but make sure to thaw them thoroughly and pat dry to ensure a good sear. Avoid soaking them in water, as it will affect their texture and flavor.
What type of capers should I use?
Look for capers packed in brine rather than salt for a milder taste and easier preparation. Just be sure to rinse and drain them well to control the saltiness in your sauce.
Can I substitute lemon juice with something else?
Fresh lemon juice is preferred for its bright acidity, but in a pinch, a splash of white wine vinegar or a mild white wine can provide a similar tangy lift.
Is it necessary to use butter and olive oil together?
Using both butter and olive oil helps achieve the perfect sear and flavor. Olive oil raises the smoke point to avoid burning, while butter adds richness and depth to the dish.
How do I know when scallops are cooked just right?
Perfectly cooked scallops have a golden crust on each side and are opaque in the center, with a slightly springy texture when pressed. Overcooking makes them tough, so keep a close eye during the quick searing process.
Final Thoughts
This Scallops with Butter, Lemon, and Caper Sauce Recipe is an absolute keeper for any seafood lover’s repertoire. It’s elegant yet approachable, bursting with vibrant flavors that feel both fresh and comforting. Give this recipe a try and watch it quickly become a favorite that you want to make again and again — your taste buds will thank you!
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Scallops with Butter, Lemon, and Caper Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This scallops with butter lemon and caper sauce recipe offers a delightful combination of tender, seared sea scallops drenched in a rich, tangy butter lemon sauce complemented by the briny pop of capers, finished with fresh parsley for a burst of color and flavor. Perfect for a quick yet elegant seafood dish that’s ready in just 20 minutes.
Ingredients
Seafood
- 1 pound fresh sea scallops
Sauce and Seasonings
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the scallops: Pat the scallops dry thoroughly with paper towels to remove excess moisture and season them evenly with salt and pepper for enhanced flavor.
- Heat the skillet and fat: Warm 1 tablespoon of butter and olive oil in a large skillet over medium-high heat, ensuring the pan is hot enough for searing.
- Sear the scallops: Place the scallops in the skillet and cook untouched for 2-3 minutes per side until they develop a golden brown crust. Remove them from the skillet and set aside to keep warm.
- Sauté the garlic: In the same skillet, add the remaining tablespoon of butter and sauté minced garlic until fragrant, about 30 seconds to 1 minute, taking care not to burn it.
- Create the sauce base: Pour in the chicken or vegetable broth along with fresh lemon juice, stirring to combine, then bring the mixture to a gentle simmer to meld the flavors.
- Add the capers: Stir in the drained capers and let them cook in the sauce for about a minute to infuse their briny taste.
- Reheat scallops in sauce: Return the seared scallops to the skillet, spooning the sauce over them, and heat through for about 1-2 minutes to complete cooking without overcooking.
- Garnish and serve: Sprinkle chopped fresh parsley over the scallops and sauce before serving to add color and freshness to the dish.
Notes
- Make sure scallops are completely dry before searing to achieve a good crust.
- Use fresh lemon juice to enhance the brightness of the sauce.
- Do not overcrowd the pan when searing scallops; cook in batches if necessary.
- Capers add a salty, tangy punch, so adjust salt accordingly.
- Serve immediately to enjoy the scallops at their best texture and flavor.
