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
Scale
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.
