Pan-Seared Scallops with Brown Butter and Capers
Pan-seared scallops are a classic dish that's both elegant and easy to make. The key to getting perfectly seared scallops is to start with dry scallops and a hot skillet. The scallops should be cooked for just a few minutes per side, until they're golden brown and cooked through. Overcooking will make the scallops tough and chewy.
Scallops have been a popular seafood delicacy for centuries. They were once considered a luxury food, but today they are more widely available and affordable. Scallops can be cooked in a variety of ways, but pan-searing is one of the best methods for getting a crispy exterior and a tender interior.
Pan-Seared Scallops with Brown Butter and Capers Pan-Seared Scallops with Brown Butter and Capers Pan-Seared Scallops with Brown Butter and Capers Pan-Seared Scallops with Brown Butter and Capers
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 pound sea scallops, shucked and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 cup shallots, minced
  • 1/4 cup capers, rinsed and drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup lemon juice
  • Salt and pepper to taste
Instructions
  1. Pat the scallops dry with paper towels.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the scallops and cook for 2-3 minutes per side, or until golden brown and cooked through.
  4. Remove the scallops from the skillet and set aside.
  5. Add the garlic and shallots to the skillet and cook for 1-2 minutes, or until softened.
  6. Stir in the capers and cook for an additional minute.
  7. Add the lemon juice and parsley to the skillet and stir to combine.
  8. Season with salt and pepper to taste.
  9. Return the scallops to the skillet and toss to coat in the sauce.
  10. Serve immediately.
Why It Works
  • **Dry scallops are essential for getting a good sear.** Wet scallops will steam in the pan, rather than sear. To dry the scallops, pat them dry with paper towels before cooking.
  • **A hot skillet is also essential for getting a good sear.** A cold skillet will not sear the scallops evenly and they will end up being tough and chewy.
  • **Cooking the scallops for just a few minutes per side will prevent them from overcooking.** Overcooked scallops will be tough and chewy.
  • **Basting the scallops with butter while they cook will help to keep them moist and flavorful.**
  • **Adding lemon juice and parsley to the pan at the end of cooking will brighten the flavor of the scallops.**