Pan-Seared Scallops with Lemon-Caper Butter Sauce

Name: Pan-Seared Scallops with Lemon-Caper Butter Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 pound, dry-packed scallops; 3 tablespoons butter; 1, juiced and zested lemon; 2 tablespoons, drained capers; 2 cloves, minced garlic; 1 tablespoon, chopped fresh thyme; 2 tablespoons olive oil; to taste salt; to taste black pepper

Perfectly seared scallops in a bright lemon-caper butter sauce, finished with fresh herbs for an elegant yet simple dinner.

Cuisine: Mediterranean

Category: Seafood

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

1 pound, dry-packed scallops
3 tablespoons butter
1, juiced and zested lemon
2 tablespoons, drained capers
2 cloves, minced garlic
1 tablespoon, chopped fresh thyme
2 tablespoons olive oil
to taste salt
to taste black pepper

Instructions

Step 1: Pat 1 pound scallops dry with paper towels and season with salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add scallops in a single layer, avoiding overcrowding, and cook undisturbed for 2 minutes until golden brown on the bottom.
Step 3: Flip scallops and cook for 1-2 more minutes until opaque and tender. Remove scallops from skillet and set aside.
Step 4: Reduce heat to medium and add 3 tablespoons butter to the skillet. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 5: Add 2 tablespoons drained capers, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon chopped thyme. Simmer for 1 minute until butter is melted and sauce is fragrant.
Step 6: Return scallops to the skillet, coating them in the sauce, and cook for 1 minute more. Serve immediately.