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
