Why You’ll Love This Recipe
This recipe is the perfect balance of light and flavorful, with a crispy sear on the scallops and a rich, zesty sauce to complement them. The lemon adds a refreshing acidity, while the capers bring a briny, tangy element that enhances the natural sweetness of the scallops. Plus, it’s simple to prepare, taking only 30 minutes from start to finish. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, these pan-seared scallops are sure to impress.
Ingredients
For these incredible Pan Seared Scallops with Lemon Caper Sauce, you will need the following ingredients:
- 1 pound large sea scallops
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons capers, drained
- 1 large lemon (juice and zest)
- 1/4 cup dry white wine (optional)
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Scallops: Pat the scallops dry with a paper towel. Season both sides with salt and pepper. This helps achieve a nice sear.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. The oil should shimmer but not smoke.
- Sear the Scallops: In batches (don’t overcrowd the pan), add the scallops and sear for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops and set aside on a warm plate.
- Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the capers, lemon juice, and lemon zest. Stir briefly to combine.
- Deglaze the Pan: If using, pour in the white wine and scrape any brown bits from the bottom of the skillet. This adds flavor to the sauce. Allow it to reduce for about 2-3 minutes.
- Combine: Return the scallops to the skillet to warm them through for a minute, tossing gently to coat with the sauce.
- Serve: Transfer the scallops to serving plates, drizzle with the lemon caper sauce, and garnish with chopped parsley.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Servings: 4
Variations
- Spicy Version: Add a pinch of red pepper flakes to the sauce to add a little heat.
- Herb Twist: For extra flavor, try adding fresh thyme, rosemary, or dill to the sauce along with the capers and lemon.
- Non-Alcoholic Version: If you prefer not to use wine, substitute it with seafood stock or a splash of water and a little extra lemon juice.
Storage/Reheating
- Storage: Store leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat the scallops in a skillet over medium-low heat with a splash of water or broth to keep them moist. Avoid overheating to prevent overcooking.
FAQs
1. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry before cooking to get a good sear.
2. Can I use a different fish or seafood for this recipe?
Yes, this recipe can also work with other seafood, such as shrimp or firm white fish like halibut. Adjust cooking times as needed.
3. How do I get a nice sear on the scallops?
The key to a good sear is to make sure the scallops are dry before cooking, the pan is hot, and the oil is shimmering. Avoid overcrowding the pan so each scallop gets direct contact with the skillet.
4. Can I make the lemon caper sauce in advance?
While the sauce is quick to make, you can prepare it ahead of time and store it in the fridge for up to 1 day. Reheat gently before serving.
5. Can I skip the white wine in the sauce?
Yes, if you prefer not to use wine, simply replace it with additional lemon juice, seafood stock, or water for a similar effect.
6. How do I know when the scallops are cooked through?
Scallops cook quickly. They’re done when they are opaque in the center and lightly golden on the outside. Avoid overcooking them to prevent them from becoming rubbery.
7. Can I make this dish ahead of time?
Scallops are best when cooked fresh. However, you can make the sauce ahead of time and store it in the refrigerator. Sear the scallops just before serving.
8. Can I use salted butter instead of unsalted?
You can use salted butter, but reduce the amount of added salt in the recipe to prevent the sauce from becoming too salty.
9. How can I make the sauce thicker?
To thicken the sauce, allow it to simmer for a few extra minutes until it reduces to your desired consistency. If needed, you can also add a small amount of cornstarch slurry (cornstarch mixed with water).
10. What can I serve with these scallops?
These scallops pair beautifully with pasta, rice, or roasted vegetables like asparagus, broccoli, or carrots. A light salad would also complement the dish well.
Conclusion
Pan Seared Scallops with Lemon Caper Sauce is an elegant and flavorful dish that’s both easy and quick to prepare. With its delicate scallops, bright lemon flavor, and savory capers, this recipe is sure to impress at any dinner table. Whether you’re making it for a special occasion or a weeknight meal, it’s guaranteed to become a favorite. Enjoy!
Pan Seared Scallops with Lemon Caper Sauce: An Incredible 7-Step Recipe That Will Amaze You
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Pan-searing
- Cuisine: American
- Diet: Low Calorie
Description
Pan Seared Scallops with Lemon Caper Sauce is a flavorful seafood dish with perfectly seared scallops and a tangy, buttery lemon caper sauce. Quick and easy to prepare, this dish is perfect for dinner parties or a weeknight treat.
Ingredients
1 pound large sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons capers, drained
1 large lemon (juice and zest)
1/4 cup dry white wine (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Scallops: Pat the scallops dry with a paper towel. Season both sides with salt and pepper. This helps achieve a nice sear.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. The oil should shimmer but not smoke.
- Sear the Scallops: In batches (don’t overcrowd the pan), add the scallops and sear for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops and set aside on a warm plate.
- Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the capers, lemon juice, and lemon zest. Stir briefly to combine.
- Deglaze the Pan: If using, pour in the white wine and scrape any brown bits from the bottom of the skillet. This adds flavor to the sauce. Allow it to reduce for about 2-3 minutes.
- Combine: Return the scallops to the skillet to warm them through for a minute, tossing gently to coat with the sauce.
- Serve: Transfer the scallops to serving plates, drizzle with the lemon caper sauce, and garnish with chopped parsley.
Notes
For a spicy version, add a pinch of red pepper flakes to the sauce.
Try adding fresh herbs like thyme, rosemary, or dill for extra flavor in the sauce.
If you prefer not to use wine, substitute with seafood stock or a splash of water and extra lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 40mg
