Description
This recipe delivers perfectly pan-seared sea scallops with a luscious brown butter sauce infused with lemon and capers, creating an elegant and flavorful seafood dish that is quick and easy to prepare.
Ingredients
Scale
Brown Butter Sauce:
- 4 tablespoons butter
- 1/4 small lemon, juiced
- 2 tablespoons capers, drained
Scallops:
- 2 tablespoons olive oil
- 12 sea scallops
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Brown Butter Sauce: Melt the butter in a small saucepan over medium heat. Let it simmer, swirling the pan occasionally until the butter turns golden brown and aromatic. Be careful not to let it burn. Once browned, remove from heat, stir in freshly squeezed lemon juice and add the drained capers. Set aside.
- Dry and Season Scallops: Pat the scallops thoroughly dry using paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper.
- Heat the Skillet: Place a stainless steel or cast iron skillet over high heat. Add the olive oil and heat until it begins to smoke lightly, indicating it’s very hot and ready for searing.
- Pan Sear Scallops: Carefully place the scallops in the hot skillet, making sure they do not touch each other to allow even cooking. Sear without moving them for 2 minutes until they develop a golden crust. Flip scallops gently and cook for another 2 minutes on the other side or until the scallops are opaque and cooked through.
- Serve: Immediately plate the scallops and spoon the brown butter sauce with capers over them. Garnish with fresh lemon slices if desired and enjoy while hot.
Notes
- Ensure scallops are completely dry before searing to get a perfect crust.
- Use a high smoke point oil like olive oil or avocado oil for searing.
- Do not overcrowd the pan; work in batches if necessary.
- Brown butter adds a rich nutty flavor that complements the scallops beautifully.
- Serve immediately after cooking to preserve scallop texture and sauce freshness.
