Name: Sea Scallops with Brown Butter, Capers and Lemon
Ingredients: 12 fresh sea scallops; Sea salt, to taste; Freshly ground black pepper, to taste; ¼ cup olive oil; 3 tbsp. unsalted butter; 1 tbsp. shallot, finely chopped; 2 tbsp. salt-packed capers, rinsed of excess salt; Juice of half a lemon; ⅓ cup flat-leaf parsley leaves, packed and finely chopped

Sea Scallops with Brown Butter, Capers and Lemon

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Ingredients

12 fresh sea scallops
Sea salt, to taste
Freshly ground black pepper, to taste
¼ cup olive oil
3 tbsp. unsalted butter
1 tbsp. shallot, finely chopped
2 tbsp. salt-packed capers, rinsed of excess salt
Juice of half a lemon
⅓ cup flat-leaf parsley leaves, packed and finely chopped

Instructions

Pat scallops dry with paper towels; season lightly with salt and pepper.
Heat a large sauté pan or non-reactive 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; turn and cook other side.
When second side is dark golden, transfer scallops to a platter; cover and keep warm.
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; add lemon juice (being careful to avoid sputtering butter) and chopped parsley; remove from the heat.
To serve, place 3 scallops on each of 4 warmed plates.
Spoon butter, shallots and capers over scallops; serve immediately.

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