Description
A quick and elegant seafood recipe featuring fresh sea scallops seared to golden perfection and served with a bright, buttery lemon and caper sauce, perfect for a sophisticated weeknight dinner or special occasion.
Ingredients
Scale
Seafood
- 1 pound fresh sea scallops
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare scallops: Pat the scallops dry thoroughly with paper towels and season both sides generously with salt and pepper to enhance their natural flavor and help achieve a nice sear.
- Heat skillet: In a large skillet over medium-high heat, melt 1 tablespoon of butter along with 1 tablespoon of olive oil until shimmering and hot, ready for searing.
- Sear scallops: Add the scallops to the hot skillet, spacing them evenly. Cook for 2 to 3 minutes on one side without moving them to develop a golden crust, then flip and cook another 2 to 3 minutes until the other side is also golden and scallops are opaque. Remove scallops to a plate and set aside.
- Sauté garlic: In the same skillet, add the remaining tablespoon of butter and sauté the minced garlic for about 30 seconds until fragrant but not browned, to infuse the butter with garlic flavor.
- Deglaze and simmer: Pour in the chicken or vegetable broth and fresh lemon juice, stirring to deglaze the pan and loosen any browned bits. Bring the mixture to a gentle simmer on medium heat.
- Add capers: Stir in the drained capers and cook the sauce for an additional minute to marry the flavors and slightly reduce the liquid.
- Rewarm scallops: Return the scallops to the skillet and gently toss in the sauce just until heated through, about 1 minute, ensuring they are coated with the sauce.
- Garnish and serve: Sprinkle freshly chopped parsley over the scallops before serving to add a fresh herbaceous note and a pop of color.
Notes
- Patting the scallops dry is essential for a good sear and caramelization.
- Use fresh lemon juice for the best bright flavor in the sauce.
- Do not overcook scallops; they become rubbery if cooked too long.
- Can be served over pasta, rice, or alongside steamed vegetables for a complete meal.
- Substitute vegetable broth to make this recipe pescatarian friendly.
