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!
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
Instructions
-
Prepare the Scallops:
- Pat scallops completely dry with paper towels.
- Season both sides with salt.
-
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.
-
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.
-
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
