Seared scallops are a restaurant-quality dish that’s surprisingly easy to make at home. This recipe for Seared Scallops with Brown Butter and Capers combines the rich, nutty flavour of brown butter with the briny pop of capers and a bright hit of lemon. It’s perfect as a starter or a light main course and comes together in just 10 minutes.
Why You’ll Love This Scallops with Brown Butter and Capers Recipe
- Quick and easy – Ready in just 10 minutes.
- Elegant and impressive – Perfect for date nights or dinner parties.
- Balanced flavours – The richness of brown butter is offset by the sharpness of capers and lemon.
Ingredients You Will Need
- Sea scallops,
- Salt and freshly ground black pepper
- Olive oil
- Butter
- Baby capers, rinsed and drained
- Lemon zest
- Lemon juice
- Fresh parsley (optional)
- Lemon wedges, to serve (optional)
Tips for Perfect Seared Scallops
✅ Dry scallops = crispy crust – Moisture prevents browning, so pat the scallops dry before cooking.
✅ Hot pan = golden sear – Make sure the pan is hot before adding the scallops.
✅ Don’t overcrowd the pan – Cook in batches if needed to avoid steaming the scallops.
What to Serve with Seared Scallops
If you’re serving these scallops as a starter for a dinner party, follow them with a main course of Grilled Lamb Cutlets with Herb Sauce. The savoury richness of the lamb and fresh herb sauce pairs beautifully with the briny capers and brown butter. For dessert, a Mixed Berry Pavlova offers a light, sweet finish that balances the richness of the meal with fresh, fruity flavours.
Wine Pairing for Seared Scallops with Brown Butter and Capers
The rich, nutty flavours of brown butter and the briny capers call for a crisp, refreshing white wine to balance the dish:
🍷 Chablis – Its minerality and bright acidity complement the sweetness of the scallops and cut through the richness of the butter.
🍷 Sauvignon Blanc – A zesty Sauvignon Blanc with citrus notes pairs beautifully with the lemon and capers.
🍷 Pinot Gris – A medium-bodied Pinot Gris with hints of pear and apple provides a soft, fruity contrast to the salty capers and brown butter.
Frequently Asked Questions
Can I use frozen scallops?
Fresh is best but yes! Just thaw them in the fridge overnight and pat them dry before cooking.
How do I know when scallops are cooked?
Scallops should feel firm but slightly springy when pressed. Overcooking makes them tough.
What’s the difference between wet and dry scallops?
Dry scallops have no added moisture, so they brown better. If using wet scallops, rinse and pat them dry thoroughly.
Seared Scallops with Brown Butter and Capers Recipe
This recipe for seared scallops with brown butter and capers is a quick, elegant dish that’s easy enough for weeknights but impressive enough for guests. The rich, nutty brown butter pairs beautifully with the salty capers and bright lemon. Try it tonight for a simple yet sophisticated meal.
Seared Scallops with Brown Butter and Capers
Equipment
- 1 Fry Pan (skillet)
Ingredients
- 8 large sea scallops patted dry
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 60 g unsalted butter
- 1 tbsp baby capers rinsed and drained
- zest of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp finely chopped parsley
- lemon wedges to serve
Instructions
- Prepare the scallops: Pat the scallops dry with paper towels—this helps create a golden crust. Lightly season both sides with salt and pepper.
- Sear the scallops: Heat a large frying pan over medium-high heat and add the olive oil. When hot, add the scallops in a single layer, ensuring they aren’t overcrowded. Sear for 1 minute on the first side until a golden crust forms. Flip and cook for another minute until just opaque. Remove from the pan and set aside.
- Make the nut brown butter: Reduce the heat to medium-low and add the butter to the pan. Swirl the pan as the butter melts and begins to foam. After about 2 minutes, when the butter is golden brown and smells nutty, add the capers, lemon zest, and lemon juice. Stir for 30 seconds, then remove from the heat.
- Finish and serve: Return the scallops to the pan and gently toss them in the sauce. Sprinkle with parsley and serve immediately with lemon wedges.
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