Perfect Pan-Seared Scallops with Brown Butter and Capers Recipe
If you love seafood and easy gourmet meals, this Perfect Pan-Seared Scallops with Brown Butter and Capers Recipe is perfect.
Ingredients
- 1 pound sea scallops cleaned and patted dry
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons capers drained
- 1 garlic clove minced
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Prepare the scallops
- Pat scallops dry with paper towels. Remove the side muscle if still attached. Season with salt and pepper evenly.
Heat the pan
- Add olive oil to a large skillet. Heat over medium-high until shimmering but not smoking.
Sear the scallops
- Place scallops in the skillet, leaving space between them. Cook for 2–3 minutes without moving until golden brown.
Flip the scallops
- Turn scallops gently with tongs. Cook the other side for 1–2 minutes until opaque in the center.
Make the brown butter
- In a small saucepan, melt butter over medium heat. Cook until it turns golden brown and smells nutty.
Add garlic and capers
- Add minced garlic and capers to the brown butter. Cook for 30 seconds until fragrant.
Finish with lemon
- Remove from heat. Stir in fresh lemon juice. This balances the richness and brightens the flavor.
Plate the scallops
- Arrange scallops on a serving plate. Spoon the brown butter and capers over the scallops evenly.
Garnish and serve
- Sprinkle chopped parsley on top for color and freshness. Serve immediately while warm.
Notes
- Use dry scallops to prevent excess water and achieve a perfect sear.
- Don’t overcrowd the pan; cook in batches if needed.
- Add a splash of white wine to the brown butter for extra depth.
- Substitute capers with finely chopped green olives for a different tangy flavor.
- Serve over creamy polenta, risotto, or sautéed greens for a complete meal.