Why You’ll Love This Recipe

• Restaurant-quality at home – Enjoy perfectly seared scallops without the high price tag.
• Quick and easy – Ready in under 15 minutes, perfect for a weeknight meal or special occasion.
• Rich and flavorful sauce – The lemon caper butter adds depth and brightness to the dish.
• Versatile serving options – Serve with bread, pasta, or a light salad.
• Simple ingredients, gourmet taste – A few quality ingredients make this dish shine.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Scallops – Pat dry for the perfect sear.
• Salt – Enhances the natural sweetness of the scallops.
• Olive oil – Helps create a beautiful golden crust.
• Butter – Adds richness to the sauce.
• Garlic – Infuses the sauce with aromatic depth.
• Lemon juice – Adds brightness and balance.
• Capers – Bring a tangy, briny bite.
• Fresh parsley – Adds color and freshness.

Directions

1. Prepare the Scallops

• Pat the scallops dry with a paper towel.
• Season both sides with salt.

2. Sear the Scallops

• Heat a pan over medium-high heat.
• Add 1 tablespoon olive oil and heat until smoking.
• Add the scallops in a single layer, without overcrowding.
• Cook for 60-90 seconds on one side until golden brown.
• Flip and cook for another 60-90 seconds on the other side.
• Transfer to a plate and cover loosely with foil.

3. Make the Lemon Caper Butter Sauce

• Reduce the heat to low.
• Add butter, garlic, lemon juice, and capers to the pan.
• Stir and scrape up the browned bits for 1-2 minutes.
• Stir in chopped parsley, then remove from heat.

4. Serve

• Drizzle the lemon caper butter sauce over the scallops.
• Serve immediately with crusty toasted bread, buttered noodles, or a glass of white wine.

Servings and Timing

• Servings: 2-4 servings
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Garlic Butter Scallops: Increase the garlic for an extra garlicky kick.
• Spicy Twist: Add a pinch of red pepper flakes to the sauce.
• Herb Upgrade: Swap parsley for fresh basil or thyme.
• Wine Sauce: Deglaze the pan with white wine before adding the butter.
• Creamy Option: Stir in a splash of heavy cream for a richer sauce.

Storage/Reheating

• Refrigeration: Store leftover scallops in an airtight container for up to 2 days.
• Reheating: Warm in a pan over low heat with a little butter to prevent overcooking.
• Freezing: Not recommended, as scallops can become rubbery when reheated.

FAQs

1. How do I get a perfect sear on scallops?

Make sure the scallops are completely dry, use a hot pan, and don’t overcrowd them.

2. Can I use frozen scallops?

Yes! Thaw completely and pat dry before cooking.

3. What oil is best for searing scallops?

Use a high-smoke point oil like olive oil, avocado oil, or grapeseed oil.

4. How do I know when scallops are done?

They should be golden brown on the outside and slightly translucent in the center.

5. Can I use a different protein?

Yes! Shrimp or firm white fish work well with the same sauce.

6. What type of scallops should I buy?

Look for dry-packed scallops, as wet-packed ones release too much moisture.

7. Can I add white wine to the sauce?

Absolutely! Deglaze the pan with ¼ cup of white wine before adding the butter.

8. Should I remove the side muscle from scallops?

Yes, remove the small tough muscle on the side of each scallop before cooking.

9. What can I serve with these scallops?

Try them with mashed potatoes, risotto, roasted vegetables, or a fresh salad.

10. Can I make this dish ahead of time?

Scallops are best served fresh, but you can prep the sauce ingredients in advance.

Conclusion

This pan-seared scallop recipe with lemon caper butter is a simple yet luxurious dish that’s perfect for any occasion. With minimal effort and just a handful of ingredients, you can create a restaurant-quality meal at home. Serve with your favorite sides and enjoy a truly delightful seafood experience!

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Pan-Seared Scallops

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• Author: Ava
• Total Time: 15minutes
• Yield: 2-4 servings
• Diet: Gluten Free

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Description

These Pan-Seared Scallops with Lemon Caper Butter are golden, buttery, and bursting with flavor. Perfectly seared scallops are drizzled with a rich, tangy lemon caper butter sauce, making this a restaurant-quality dish that's ready in just 15 minutes. Serve with crusty bread or pasta for an elegant meal!

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Ingredients

For the Scallops:

• 1 pound sea scallops (dry-packed)
• ½ teaspoon salt
• 1 tablespoon olive oil

For the Lemon Caper Butter Sauce:

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon capers, drained
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Prepare the Scallops:

   • Pat scallops completely dry with paper towels.
   • Season both sides with salt.

2. Sear the Scallops:

   • Heat olive oil in a large skillet over medium-high heat.
   • Once hot, add scallops in a single layer (do not overcrowd).
   • Cook for 60-90 seconds until golden brown, then flip and cook another 60-90 seconds.
   • Transfer to a plate and cover loosely with foil.

3. Make the Lemon Caper Butter Sauce:

   • Reduce heat to low.
   • Add butter, garlic, lemon juice, and capers. Stir and cook for 1-2 minutes.
   • Stir in chopped parsley and remove from heat.

4. Serve:

   • Drizzle the sauce over the scallops.
   • Serve immediately with crusty bread, pasta, or a fresh salad.

Notes

• For extra richness, add a splash of white wine when making the sauce.
• Storage: Refrigerate leftovers for up to 2 days. Reheat gently in a pan.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-Seared
• Cuisine: Mediterranean