Sea Scallops with Brown Butter, Capers and Lemon

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

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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