Pan Seared Scallops with Lemon Butter and Capers Recipe

Introduction

Pan seared scallops with lemon butter is a quick and elegant dish that highlights the natural sweetness of scallops. The rich butter sauce with garlic, capers, and fresh lemon adds a bright, savory finish perfect for any occasion.

Ingredients

• 1 lb sea scallops (thawed)
• 1 tbsp olive oil
• 3 tbsp butter
• 2 cloves garlic (minced)
• ½ lemon (juiced)
• 1 ½ tbsp parsley (minced)
• 2 tbsp capers
• Salt (to taste)

Instructions

1. Step 1: Pat the scallops dry with a paper towel to ensure a good sear. Season both sides with salt.
2. Step 2: Heat a pan over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot and just starting to smoke, add the scallops in a single layer without overcrowding.
3. Step 3: Cook the scallops for 60-90 seconds on one side until golden brown. Flip and cook for another 60-90 seconds. Remove scallops and place on a plate or wrap loosely in foil. Repeat with any remaining scallops.
4. Step 4: Reduce heat to low and add the butter, minced garlic, lemon juice, and capers to the pan. Stir and scrape the browned bits off the bottom for 1-2 minutes to build flavor.
5. Step 5: Stir in the minced parsley, then remove the pan from heat. Drizzle the lemon butter sauce over the scallops and serve immediately.

Tips & Variations

• Make sure scallops are very dry before cooking to achieve a perfect golden crust.
• If you prefer a milder caper flavor, rinse them before adding to the sauce.
• Serve scallops over buttered noodles or with crusty toasted bread to soak up the delicious sauce.

Storage

Store cooked scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm pan, adding a little butter or olive oil to prevent sticking. Avoid overheating, as scallops can become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, just make sure they are fully thawed and patted dry before cooking to get a nice sear.

What if I don’t have capers?

You can omit capers or substitute with a small amount of chopped green olives for a similar briny flavor.

Pan Seared Scallops with Lemon Butter and Capers Recipe

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★★★★★

4.9 from 121 reviews

• Author: Cleo
• Total Time: 20 minutes
• Yield: Serves 3-4 1x

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Description

A quick and delicious recipe for perfectly pan-seared sea scallops with a luscious lemon butter sauce infused with garlic, capers, and fresh parsley. This dish offers a wonderful balance of rich, bright, and savory flavors, perfect as an elegant appetizer or main course.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb sea scallops (thawed)
• 1 tbsp olive oil
• 3 tbsp butter
• 2 cloves garlic (minced)
• ½ lemon (juiced)
• 1 ½ tbsp parsley (minced)
• 2 tbsp capers
• Salt (to taste)

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Instructions

1. Prepare the Scallops: Pat the scallops dry thoroughly with a paper towel to ensure they sear properly. Season both sides generously with salt.
2. Heat the Pan: Place a pan over medium-high heat and add 1 tablespoon of olive oil. Wait until the oil is hot and just beginning to smoke.
3. Sear the Scallops: Add the scallops carefully to the pan without overcrowding. Cook on one side for 60 to 90 seconds until a golden crust forms. Flip the scallops and cook another 60 to 90 seconds until cooked through. Remove the scallops and keep warm, repeating if necessary for all batches.
4. Make the Lemon Butter Sauce: Reduce heat to low. Add the butter, minced garlic, lemon juice, and capers to the pan. Stir continuously, scraping up any browned bits on the bottom for 1 to 2 minutes to develop flavor.
5. Finish the Sauce: Stir in the minced parsley and remove the pan from the heat.
6. Serve: Drizzle the warm lemon butter sauce over the scallops and serve immediately. Pair with crusty toasted bread, a light pasta, or a fresh salad for a complete meal.

Notes

• Do not overcrowd the pan to ensure scallops get a proper sear and do not steam.
• Drying scallops thoroughly before cooking is crucial for a golden crust.
• If fresh sea scallops are not available, thaw frozen scallops completely for best results.
• The lemon butter sauce can be prepared while scallops cook to save time.
• Use fresh lemon juice for the brightest flavor in the sauce.
• Serve immediately to enjoy scallops at their best texture and warmth.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: pan seared scallops, lemon butter scallops, scallops recipe, seared scallops, seafood dinner, easy scallops, garlic butter sauce, capers, quick seafood