Sautéed Scallops with Garlic-Butter and Capers
Elegant seared scallops with a savory garlic-butter base and briny capers for a restaurant-quality dish. This seafood-inspired seafood (keto) ready in about 18 minutes pairs sea scallops, unsalted butter, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 8 oz sea scallops
- 2 tbsp unsalted butter
- 2 cloves, minced garlic
- 1 tbsp dry white wine
- 1 tsp, drained capers
- 1/4 tsp lemon zest
- 1 tbsp, chopped fresh parsley
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat scallops dry with paper towels and season evenly with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat a non-stick skillet over medium-high heat until hot.
- Step 2: Add scallops in a single layer, avoiding crowding, and sear undisturbed for 2-3 minutes until golden brown. Flip and cook another 2-3 minutes until opaque and just cooked through.
- Step 3: Remove scallops and set aside. Add 2 tbsp butter to the skillet, then stir in 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
- Step 4: Pour in 1 tbsp dry white wine, scraping up any browned bits. Add 1 tsp drained capers and 1/4 tsp lemon zest, simmering for 1 minute until sauce thickens slightly. Return scallops to the pan, tossing to coat, and cook for 30 seconds more. Stir in 1 tbsp chopped parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Scallops with Garlic-Butter and Capers take to make?
Total time is about 18 minutes (10 min prep + 8 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 Sautéed Scallops with Garlic-Butter and Capers?
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 Sautéed Scallops with Garlic-Butter and Capers?
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 Sautéed Scallops with Garlic-Butter and Capers 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 Sautéed Scallops with Garlic-Butter and Capers keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
