Pan-Seared Scallops with Brown Butter and Capers
Pan-seared scallops are a classic dish that's easy to make at home. The key to getting perfectly seared scallops is to use a hot skillet and cook them quickly. This will help to create a nice crust on the outside while keeping the inside tender and juicy. This recipe for pan-seared scallops with brown butter and capers is a simple but delicious way to enjoy this seafood delicacy. The scallops are first seared in a hot skillet until golden brown. Then, they're finished with a brown butter sauce made with capers, shallots, and fresh parsley. The result is a dish that's both elegant and flavorful. It's perfect for a special occasion or a weeknight dinner.
The history of pan-seared scallops is a long and storied one. The dish is believed to have originated in France in the early 19th century. At the time, scallops were a popular food among the wealthy and upper class. They were often served at banquets and other special occasions. Over time, pan-seared scallops became more popular with the general public. Today, they're a staple of seafood restaurants around the world. The dish is also popular for home cooks, as it's relatively easy to make and can be tailored to any taste. There are many different variations on the classic pan-seared scallop recipe. Some recipes call for dredging the scallops in flour or breadcrumbs before searing. Others add different ingredients to the brown butter sauce, such as lemon juice, white wine, or garlic. No matter how you choose to make them, pan-seared scallops are a delicious and elegant dish that's sure to impress your guests.
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: 30 | Cook time: 30 | Serves: 4
Ingredients
  • Portobello mushrooms
  • Soy sauce
  • Vegetable broth
  • Brown rice
  • Capers
  • Butter
  • Shallots
  • Fresh parsley
Instructions
  1. Finely chop the portobello mushrooms.
  2. In a large bowl, combine the mushrooms, soy sauce, and 1/2 cup of the vegetable broth. Let marinate for at least 30 minutes.
  3. Cook the brown rice according to package directions.
  4. While the rice is cooking, heat the butter in a large skillet over medium heat.
  5. Add the shallots and cook until softened.
  6. Add the marinated mushrooms to the skillet and cook until browned.
  7. Stir in the capers and cook for 1 minute more.
  8. Serve the mushrooms over the brown rice and garnish with fresh parsley.
Why It Works
  • Searing the scallops in a hot skillet creates a nice crust on the outside while keeping the inside tender and juicy.
  • Using brown butter adds a rich, nutty flavor to the dish.
  • Capers add a briny, salty flavor that complements the sweetness of the scallops.
  • Fresh parsley adds a bright, herbaceous flavor to the dish.