Sautéed Scallops with Lemon Butter and Capers

Plump scallops seared to a golden crust and finished with a bright lemon butter sauce studded with briny capers for an elegant yet simple seafood dinner.

Cuisine: French

Category: Seafood

Prep: 5 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 12 large (1.5 lbs), dry-packed sea scallops
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp, drained capers
• 2 tbsp, finely chopped fresh parsley

Instructions

1. Step 1: Pat 12 large dry-packed sea scallops (1.5 lbs) dry with paper towels. Sprinkle 1 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the scallops, then toss to coat completely.
2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until the butter is melted and foaming.
3. Step 3: Add the scallops in a single layer without crowding the pan, and cook for 2-3 minutes without moving until golden brown on the bottom.
4. Step 4: Flip the scallops and cook for 2-3 minutes more until opaque and cooked through, then transfer to a plate.
5. Step 5: Add 2 tbsp fresh lemon juice and 1 tbsp drained capers to the skillet, stirring to combine and simmer for 1 minute until the sauce thickens slightly.
6. Step 6: Return the scallops to the pan, tossing to coat in the sauce, then sprinkle with 2 tbsp finely chopped parsley and serve immediately.