Pan-Seared Scallops with Lemon Caper Sauce

Pan-Seared Scallops with Lemon Caper Sauce

Pan-Seared Scallops with Lemon Caper Sauce is a refined and flavorful seafood dish that’s ideal for special occasions or intimate dinners. The scallops are seared to a golden perfection, then topped with a zesty, buttery lemon caper sauce that bursts with fresh, vibrant flavors. This Mediterranean-inspired recipe is quick and easy to prepare, and it pairs wonderfully with pasta, rice, or a light salad. With ingredients like white wine, garlic, capers, and fresh parsley, it brings a taste of the Mediterranean right to your table.

INGREDIENTS

  • Unsalted butter: 1/4 cup, creates a rich base for the sauce
  • Garlic: 4 cloves, minced for depth of flavor
  • Salt: 1/4 tsp, seasons the sauce
  • Black pepper: 1/4 tsp, adds mild spice
  • Red pepper flakes: 1/4 tsp, adds subtle heat
  • Lemon zest: 1 tsp, brings bright citrus notes
  • White wine: 1/3 cup, adds acidity and enhances flavor
  • Sugar: 1 tsp, balances the tangy flavors
  • Capers: 1 1/2 tbsp, rinsed, for briny contrast
  • Lemon juice: 2 tbsp, adds fresh acidity
  • Fresh parsley: 1 tbsp, chopped for garnish
  • Sea scallops: 1 lb, patted dry to ensure a good sear
  • Unsalted butter: 1/2 tbsp, for searing scallops
  • Olive oil: 1 tbsp, helps prevent butter from burning
  • Salt and pepper: to taste, for seasoning scallops

Instructions

Step 1:
Melt butter in a skillet over medium-high heat until it turns golden brown. Add garlic, salt, black pepper, red pepper flakes, and lemon zest, cooking for about 1 minute until fragrant.

Step 2:
Pour in white wine and add sugar, then reduce the heat and let it simmer for 5 minutes. Stir in capers and cook for an additional 2 minutes. Remove the skillet from heat and stir in lemon juice and parsley.

Step 3:
In a separate pan, heat ½ tablespoon of butter and olive oil over high heat. Season the scallops with salt and pepper, then sear them for 1.5 minutes on each side until golden brown.

Serving and Storage Tips

  • Serve the scallops hot with pasta, rice, or a fresh green salad.
  • Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated.

Helpful Notes

  • Make sure the scallops are dry before searing to achieve a perfect golden crust.
  • Deglaze the pan with white wine to bring out more depth of flavor in the sauce.

Chef Tips

  • Chef Emma suggests using a nonstick pan and cooking over high heat to get the perfect sear on the scallops.
Pan-Seared Scallops

Bringing Mediterranean Flavors to Your Plate
Inspired by the bold, fresh tastes of the Mediterranean, this dish combines garlic, lemon, and capers with seared scallops for a memorable dining experience.

An Elegant Dish for Special Occasions
Whether for a date night or dinner party, Pan-Seared Scallops with Lemon Caper Sauce make an impressive and flavorful main course.

FAQs

What’s the best way to sear scallops?

Use high heat and make sure scallops are completely dry before searing for the best golden crust.

Can I substitute the white wine in the sauce?

Yes, chicken broth can be used as a substitute for white wine in the sauce.

How should I store leftovers?

Leftover sauce can be stored in the refrigerator for up to 2 days.

Can I use bay scallops instead?

Yes, bay scallops can be used, but adjust the cooking time as they are smaller and cook faster.

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