Seared Scallops with Lemon Caper Butter
- Perfectly seared sea scallops with a golden crust and tender center.
- Finished with a bright, tangy lemon caper butter sauce.
- An impressive yet quick seafood dish ready in under 15 minutes.
- Prep Time: 10
- Cook Time: 6
- Total Time: 16 minutes
- Yield: 4 servings (as appetizer) or 2 servings (as main) 1x
- Category: Dinner
- Method: Pan-Searing
- Cuisine: American
Ingredients
Scale
- 1 pound sea scallops, patted very dry
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon olive oil (extra virgin preferred)
- Juice of 1 lemon (about 2–3 tablespoons)
- 2 teaspoons capers, rinsed and drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced (optional)
- 1 small shallot, finely diced (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Remove the small side muscle (if present) from each scallop. Pat thoroughly dry with paper towels.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add olive oil and heat until shimmering.
- Just before cooking, season scallops on both sides with salt and pepper.
- Carefully place scallops in the hot pan, ensuring they don’t touch each other.
- Sear undisturbed for 2-3 minutes until a golden-brown crust forms on the bottom.
- Gently flip each scallop and sear the other side for 1-2 minutes until golden and just opaque in center.
- Reduce heat to medium-low. Add the cold butter pieces, lemon juice, and capers to the pan.
- If using garlic or shallots, add now and sauté for 30 seconds until fragrant.
- Gently swirl the pan to create an emulsified sauce, about 1 minute.
- Remove from heat, spoon sauce over scallops, and garnish with parsley. Serve immediately.
Notes
- For best results, look for “dry-packed” scallops rather than those treated with STP.
- Make sure your pan is very hot before adding the scallops to achieve a good sear.
- Don’t overcook – scallops should still be slightly translucent in the center.
- Serve immediately for the best texture and flavor.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 3-4 large scallops
- Calories: 220
- Sugar: 1
- Sodium: 580
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Carbohydrates: 6
- Protein: 18
- Cholesterol: 55
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