Sea Scallops With Brown Butter, Capers and Lemon
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 12fresh sea scallops
- Sea salt
- freshly ground black pepper
- ¼cup olive oil
- 3tablespoons unsalted butter
- 1tablespoon finely chopped shallot
- 2tablespoons salt-packed capers, rinsed of excess salt
- Juice of half a lemon
- ⅓cup (packed) flat-leaf parsley leaves, finely chopped
Nutritional analysis per serving (4 servings)
255 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 10 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Step 2
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- Step 3
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Private Notes
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Comments
I should know better, but it doesn't say remove the oil before you return the pan to the heat. You should because butter doesn't brown with the oil.
Instead of putting the oil directly into the pan, I'd toss the towel-dried scallops in a plastic bag with a 3-4 tbsp. of olive oil. Use tongs to place the lightly coated scallops on a plate, season with salt and pepper, then place in hot skillet to carmelize. That prevents the sputtery mess, and cuts down on fat. When melting the butter for the sauce, you can add a bit more olive oil (and even a smidgeonette of dry vermouth). Then finish the recipe as written
I've been cooking this since it first appeared with No changes (unless I'm out of salt cured capers) since it's perfect as is, though I do reduce the amount of olive oil because the scallops spit furiously. I treat it as an entree, doing 4-5 scallops per person, and usually accompany it with basmati rice and petite peas, but it's also fabulous with parsnip puree. This recipe was my daughters' very happy introduction to sea scallops.
hubs made with too much salt. I will make again
Really like this and had it at WotW back in the day. That said, feeling like this recipe is maybe not quite the whole banana? It has the balance of flavors except sweet - you can't depend solely on scallops for that when there is lemon and capers in the recipe. Also lacked any spice other than pepper, which is not a bad thing, just remember it as a more balanced dish when I had the original. I will def make it again though.
This simple but extraordinary recipe was my dinner tonight. My husband had to be with his elderly mom so it was just me but the scallops had to be used! I steamed some asparagus on the side and poured the delicious pan sauce over top of both (veg and scallops). I poured a nice glass of Chablis ( which I also used to deglaze pan and pump the sauce) and honestly, if I squinted, I could’ve been sitting at Le Bernardin. Don’t second guess, just make as directed. Use a hot pan, use very little oil, don’t overcook your scallops and you will be rewarded with a wonderful plate.