Pan-Seared Scallops with Lemon-Caper Butter
Perfectly seared scallops with a bright lemon-caper sauce, elevated by a touch of butter for a restaurant-quality dinner. This mediterranean-inspired seafood (low-carb) ready in about 20 minutes pairs sea scallops, unsalted butter, capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb sea scallops
- 3 tbsp unsalted butter
- 2 tbsp capers
- 2 tbsp fresh lemon juice
- 1 clove garlic
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 1 lb sea scallops dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a skillet over high heat until shimmering.
- Step 3: Add scallops in a single layer, cook for 2 minutes without moving, then flip and cook for 2 more minutes until golden brown and opaque.
- Step 4: Remove scallops, add 3 tbsp butter and 2 tbsp capers to the skillet, melt, then stir in 2 tbsp fresh lemon juice and 1 minced garlic clove.
- Step 5: Return scallops to the pan, toss to coat, and cook for 1 minute until sauce thickens and clings to the scallops.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Lemon-Caper Butter take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Scallops with Lemon-Caper Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea scallops from drying out.
Can I substitute ingredients in Pan-Seared Scallops with Lemon-Caper Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Scallops with Lemon-Caper Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Scallops with Lemon-Caper Butter low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
