Seared Scallops with Brown Butter and Capers

Seared Scallops with Brown Butter and Capers

Seared scallops with brown butter and capers are quick, elegant, and full of flavour. Sweet, tender scallops are seared to golden perfection, then paired with nutty brown butter, briny capers, and a bright hit of lemon. Ready in just 10 minutes, this dish makes a perfect starter or light main.

No ratings yet

Print Pin

Course: Appertiser, Entree, Starter

Keyword: Easy Scallops, Scallops, Seared Scallops

Cook Time: 10

Servings: people

Calories: 322kcal

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.

Video

Nutrition