Pan Seared Scallops with Lemon Caper Sauce

Pan Seared Scallops with Lemon Caper Sauce is an elegant and flavorful dish that combines perfectly seared scallops with a tangy, aromatic sauce. The scallops are cooked to golden perfection, resulting in a tender texture and delightful caramelization. The lemon caper sauce, enriched with browned butter, garlic, and white wine, adds a zesty brightness that complements the sweet scallops beautifully.

Finished with a touch of fresh parsley, this dish is not only visually appealing but also bursts with savory and citrusy flavors. It’s a restaurant-quality meal that you can easily prepare at home to impress your guests or enjoy as a special treat for yourself.

Pan Seared Scallops with Lemon Caper Sauce

Ingredients

For the Lemon Caper Sauce:

1/4 cup (57 grams) unsalted butter

4 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon pepper flakes

1 teaspoon lemon zest

1/3 cup (74 grams) white wine

1 teaspoon sugar

1 and 1/2 Tablespoons capers, drained and rinsed

2 Tablespoons(28 grams) lemon juice

1 Tablespoon fresh parsley, finely chopped

For the Seared Scallops:

1 pound sea scallops, patted dry

1/2 tablespoon unsalted butter

1 tablespoon olive oil

Freshly ground sea salt

Freshly ground black pepper

Instructions

For the Lemon Caper Sauce:

Melt butter in a large skillet. Continue cooking, over medium-high heat, swirling the pan occasionally, until the butter becomes a deep golden brown color.

Add in the garlic, salt, pepper, pepper flakes, and lemon zest and cook for 1 minute, or until the garlic is fragrant.

Pour in the white wine and sugar and reduce heat to medium. Simmer for 5 minutes, then toss in the capers and cook for another 2 minutes.

Remove from heat and stir in the lemon juice and parsley. Taste and add more salt/pepper/or sugar, to taste. Set aside until needed.

For the Seared Scallops:

Remove the tiny side muscle from the scallops (if they have the). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.

Add the butter and oil to a large sauté pan over high heat.

While the pan heats up, generously salt and pepper the scallops.

Once the pan begins to lightly smoke, gently add the scallops into the pan, making sure they are not touching.

Sear scallops for 1 and 1/2 minutes then gently flip and cook for another 1 and 1/2 minutes, or until both sides are golden brown. Don’t touch them at all while they’re searing.

Top with sauce and serve at once!

Notes:

Lemon Caper Sauce: This sauce is the highlight of the dish, featuring a rich blend of flavors from browned butter, garlic, lemon zest, and capers. The addition of white wine adds depth, while a touch of sugar balances the acidity of the lemon juice. Adjust seasoning to taste with salt, pepper, and additional sugar if needed.

Preparation: Properly preparing the scallops is crucial for achieving a perfect sear. Ensure the scallops are patted dry thoroughly with paper towels to remove excess moisture. This step helps in achieving a golden crust when searing.

Searing Technique: Sear the scallops over high heat in a combination of butter and olive oil. The high heat ensures a quick and even sear, creating a caramelized crust on the scallops without overcooking them. It’s important not to overcrowd the pan to allow for proper browning.

Cooking Time: Scallops cook quickly—about 1 and 1/2 minutes per side. Avoid moving the scallops around in the pan once they are added to ensure a nice sear. The scallops should be opaque and firm to the touch when done.

Assembly: Serve the scallops immediately after cooking to enjoy them at their best. Drizzle the prepared lemon caper sauce generously over the scallops and garnish with freshly chopped parsley for a burst of color and freshness.

Presentation: This dish is elegant and visually appealing, making it perfect for special occasions or a gourmet dinner at home. The combination of tender scallops with the tangy, savory sauce creates a delightful flavor profile that pairs well with a variety of sides such as pasta, rice, or a light salad.

Adjustments: Feel free to adjust the seasoning and sauce consistency according to personal preference. The sauce can be thickened or thinned with a bit of pasta cooking water if needed, and additional lemon juice or capers can be added for more tang or brininess.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

Fresh scallops are recommended for the best flavor and texture.

If using frozen scallops, ensure they are thoroughly thawed and patted dry before cooking.

What can I substitute for white wine in the Lemon Caper Sauce?

You can substitute chicken or vegetable broth for the white wine in the Lemon Caper Sauce.

It will alter the flavor slightly but still provide a tasty sauce.

How do I know when the scallops are cooked perfectly?

Sear the scallops for about 1.5 minutes on each side or until they develop a golden brown crust.

They should be opaque and slightly firm but still tender in the center.

Overcooking can result in a rubbery texture.

Can I use dried parsley instead of fresh in the sauce?

While fresh parsley is recommended for its vibrant flavor, you can use dried parsley in a pinch.

Use a smaller quantity (about 1 teaspoon) and add it earlier in the cooking process.

What sides pair well with Pan Seared Scallops?

Pan Seared Scallops with Lemon Caper Sauce pair well with sides like risotto, steamed asparagus, or a simple green salad.

The light and citrusy flavors complement a variety of side dishes.

What type of scallops should I use for this recipe?

It’s best to use large sea scallops for this recipe.

Ensure they are fresh and dry-packed, and remove the small side muscle before cooking.

Can I substitute the white wine in the sauce with a non-alcoholic option?

Yes, you can substitute the white wine with chicken or vegetable broth for a non-alcoholic version.

It will slightly alter the flavor but still provide a tasty sauce.

How do I prevent overcooking the scallops?

To prevent overcooking, make sure the scallops are patted dry before searing.

Cook them for about 1.5 minutes on each side until they develop a golden brown crust.

Overcooking can result in a rubbery texture.

What is the purpose of removing the side muscle from the scallops?

The side muscle of the scallop can be tough, so it’s removed before cooking for a more tender texture.

Most store-bought scallops come with this muscle removed, but double-check and remove if necessary.

Can I make the Lemon Caper Sauce ahead of time?

Yes, you can prepare the Lemon Caper Sauce ahead of time and store it in the refrigerator.

Reheat gently on the stove before serving with freshly seared scallops for the best flavor.