If you’re looking to impress with a dish that’s elegant yet surprisingly simple, this Pan Seared Scallops with Lemon Caper Sauce Recipe is an absolute winner. The scallops get that perfect golden crust from searing, while the lemon caper sauce adds a bright, tangy punch that balances the richness beautifully. I love this recipe because it feels fancy but comes together quickly enough for a weeknight dinner or a special occasion.
When I first tried this recipe, I was amazed at how the brining step made the scallops super tender and flavorful without any fuss. You’ll find that the sharpness of capers paired with fresh lemon and a touch of Dijon mustard in the sauce really wakes up your palate. Trust me, once you’ve made Pan Seared Scallops with Lemon Caper Sauce Recipe like this, it’ll become your go-to seafood favorite.
Why You’ll Love This Recipe
- Perfectly Seared Scallops: Achieve a golden crust every time thanks to a simple but effective brining and drying process.
- Bright, Zesty Sauce: The lemon caper sauce brings fresh acidity and salty tang that complements the natural sweetness of scallops.
- Quick and Elegant: This recipe feels fancy enough for guests but takes under 45 minutes, from start to finish.
- Versatile and Customizable: Easy to pair with various sides or switch up herbs for your perfect flavor combo.
Ingredients You’ll Need
Every ingredient in this Pan Seared Scallops with Lemon Caper Sauce Recipe plays a role to make the dish come alive—from the kosher salt that tenderizes the scallops, to the fresh herbs that add a pop of color and flavor at the end. When shopping, choose fresh, large scallops without additives, and pick a bright lemon for the zest and juice.
- Kosher Salt: Essential for the brine; it gently seasons and firms up the scallops.
- Hot Water: Used to dissolve salt quickly for the brine.
- Ice Water: Cools down the brine so scallops don’t start cooking.
- Large Scallops: Look for dry-packed scallops around 1½ inches wide for best sear results.
- Olive Oil: A good quality oil for searing that brings out a beautiful crust.
- Unsalted Butter: Adds richness and helps create that luscious pan sauce.
- Minced Garlic: Infuses the sauce with fragrant depth without overpowering.
- White Wine: Choose a light, dry option like Sauvignon Blanc or Riesling to deglaze the pan.
- Unsalted Chicken Broth: Adds savory body to the sauce without too much sodium.
- Lemon Zest and Juice: Brightens the sauce, balancing the richness of butter and scallops.
- Capers: Rinsed to remove excess salt, they provide a briny tang.
- Dijon Mustard: Gives the sauce an extra layer of subtle piquancy.
- Salt and Black Pepper: To taste, seasoning the sauce perfectly.
- Fresh Dill and Chives: Tossed in at the end for fresh herbaceous notes and color.
- Lemon Wedges: For serving, letting each person add extra zing if they like.
Variations
I often play around with this Pan Seared Scallops with Lemon Caper Sauce Recipe depending on what I have on hand, and I encourage you to make it your own. Whether you want more heat, a creamier sauce, or a simpler side, these tweaks are easy and tasty.
- Spicy Kick: Adding a pinch of red pepper flakes in the sauce gives it a subtle heat that my family loves.
- Creamy Sauce: Stir in a splash of heavy cream near the end for a luscious, velvety finish.
- Herb Swap: Try fresh parsley or tarragon instead of dill and chives for a different but equally fresh profile.
- Gluten-Free: Double-check your chicken broth and mustard to ensure no hidden gluten, then you’re good to go.
How to Make Pan Seared Scallops with Lemon Caper Sauce Recipe
Step 1: Brine and Pat Dry for the Best Sear
Start by mixing your kosher salt into hot water until dissolved, then add ice water to quickly cool the brine. Add the scallops and let them soak for 10 minutes. This step is a game-changer—it firms up the scallops, making them easier to sear without turning rubbery. Once brined, rinse them well, then arrange on paper towels and pat completely dry to avoid any steam when cooking.
Step 2: Sear the Scallops to Golden Perfection
Heat your skillet over medium heat with olive oil until just shimmering and starting to smoke a bit—that’s when it’s hot enough. Place the scallops in the pan, spaced out so they don’t steam. Press gently with a spatula to ensure good contact with the pan. Resist the urge to move them around; give them about 3 to 3½ minutes to develop a beautiful golden crust before flipping. Add butter, flip scallops, and cook the other side similarly while basting with the melted butter. Look for firm but tender scallops—this balance means you’re nailing the timing.
Step 3: Craft the Tangy Lemon Caper Sauce
In the same pan (no need to clean out!), toss in your minced garlic over medium heat until fragrant but don’t let it brown. Pour in your white wine and let it reduce by half to concentrate the flavor, about 3 minutes. Turn heat up and add chicken broth, lemon zest, lemon juice, and capers, letting it simmer and thicken until about half its volume remains. Whisk in Dijon mustard off the heat for a smooth, tangy boost. Season the sauce with salt and pepper to your taste, then gently warm the scallops in the sauce just before serving.
Pro Tips for Making Pan Seared Scallops with Lemon Caper Sauce Recipe
- Dry Scallops Thoroughly: Moisture is the enemy of a good sear, so pat scallops completely dry after brining for that irresistible crust.
- Don’t Crowd the Pan: Cook scallops in batches if needed; crowding lowers pan temperature and results in steaming, not searing.
- Use a Heavy Skillet: I prefer cast iron or stainless steel for even heat retention and that golden sear.
- Monitor Doneness Closely: Scallops cook quickly; they’re done when opaque and firm with a slight spring, avoiding rubberiness.
How to Serve Pan Seared Scallops with Lemon Caper Sauce Recipe
Garnishes
I love adding a sprinkle of fresh dill and chives right before serving because they brighten the plate and add fresh herbal notes that contrast the rich scallops and tangy sauce. A few lemon wedges on the side let you add an extra splash of brightness to taste—which I always appreciate!
Side Dishes
My favorite sides for this recipe include a light arugula salad with a lemon vinaigrette, or creamy risotto to soak up that delicious lemon caper sauce. Sometimes I go for simple roasted asparagus or garlic sautéed spinach—anything fresh and green to complement the scallops.
Creative Ways to Present
For special dinners, I like plating the scallops atop a bed of creamy mashed potatoes or a swirl of puréed cauliflower. Drizzling the lemon caper sauce artistically around the scallops adds a restaurant-quality touch that always wows guests. Garnishing with edible flowers or microgreens turns this dish into a showstopper.
Make Ahead and Storage
Storing Leftovers
I usually store leftover scallops and sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping them separated helps maintain the scallops’ texture and prevents the sauce from making them soggy.
Freezing
Freezing scallops after cooking isn’t my favorite because they can lose texture, but if you do freeze, wrap them well and consume within 1 month. The sauce freezes better on its own—just thaw it gently in the fridge before reheating.
Reheating
To reheat, I warm the sauce gently in a skillet on low heat and add the scallops just long enough to heat through—usually a minute or two. Avoid high heat or microwave reheating, which can toughen scallops. This method keeps them juicy and flavorful.
FAQs
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Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely in the refrigerator and pat them very dry before brining and searing. Frozen scallops often have extra moisture, so drying well is key to a good sear.
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What if I don’t have white wine for the sauce?
You can substitute with additional chicken broth and a splash of white wine vinegar or lemon juice to maintain acidity, but avoid heavy wines as they can overpower the delicate scallops.
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How do I know when scallops are perfectly cooked?
They should be opaque in the center and just firm with a slight spring when gently pressed. Overcooked scallops turn rubbery and dry, so keep an eye on timing—around 3-4 minutes per side usually does the trick.
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Can I make the lemon caper sauce ahead of time?
Absolutely! The sauce keeps well in the fridge for a day or two. Reheat it gently on the stove before adding the scallops just to warm through.
Final Thoughts
This Pan Seared Scallops with Lemon Caper Sauce Recipe has become one of my favorite dishes to prepare when I want to wow without stress. Its balance of rich, tender scallops and bright, flavorful sauce means it’s always a crowd-pleaser, whether dinner is casual or fancy. I can’t wait for you to try it—you’ll enjoy how easy it is to create something genuinely special right in your own kitchen.
Print
Pan Seared Scallops with Lemon Caper Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Pan Seared Scallops with Lemon Caper Sauce recipe features tender, perfectly seared scallops served with a tangy and savory lemon caper sauce. The scallops are brined briefly to enhance their natural sweetness, then seared in olive oil and butter to a golden brown. The sauce is made with garlic, white wine, chicken broth, lemon zest and juice, capers, and Dijon mustard, finished with fresh herbs for a bright, flavorful dish ideal for a quick yet elegant meal.
Ingredients
Brine
- 1/3 cup kosher salt plus more for seasoning
- 1 cup hot water
- 4 cups ice water
Main Ingredients
- 1 pound large scallops (1 1/2-inches wide, about 14 to 16)
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1/2 cup white wine (light, dry wines such as Sauvignon Blanc, Riesling, or champagne)
- 1 cup unsalted chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons rinsed capers
- 1 tablespoon Dijon mustard
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh chives
- Lemon wedges for garnish
Instructions
- Prepare the brine: Combine ⅓ cup kosher salt with 1 cup hot water in a medium bowl, stirring until the salt dissolves. Add 4 cups of ice water to cool the solution. Place the scallops in the brine and let them soak for 10 minutes.
- Drain and dry scallops: Remove scallops from the brine, rinse under cold water, and arrange in a single layer on a baking sheet lined with paper towels. Cover with another paper towel and gently pat dry to remove excess moisture. Lightly season both sides with salt and allow to sit at room temperature for 10 minutes to prepare for searing.
- Heat the skillet: Preheat a 12-inch skillet over medium heat and add 3 tablespoons olive oil. Heat until the oil ripples and just begins to smoke, signaling it is ready for searing.
- Sear scallops (first side): Place scallops in the hot pan, avoiding overcrowding. Gently press each scallop with a spatula to ensure full contact with the pan. Cook undisturbed for 3 to 3 ½ minutes until the bottoms turn a rich golden brown.
- Add butter and flip scallops: Add 1 tablespoon unsalted butter to the pan. Flip the scallops over and cook for another 3 to 3 ½ minutes until the second side is equally golden brown. Spoon the melted butter over the scallops while cooking to enhance flavor and moisture. When scallops are opaque and firm to the touch, remove from heat and transfer to a plate.
- Cook garlic: Lower heat to medium and add 1 tablespoon minced garlic to the pan. Cook for about 1 minute until fragrant but not browned.
- Reduce wine: Increase heat to medium-high and add ½ cup white wine. Simmer, stirring occasionally, until the wine reduces by half, about 3 minutes.
- Make lemon caper sauce: Turn heat to high and add 1 cup unsalted chicken broth, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons rinsed capers. Cook until the sauce reduces to about ½ cup, approximately 8 to 10 minutes.
- Finish sauce and reheat scallops: Turn heat to medium and whisk in 1 tablespoon Dijon mustard until smooth. Return scallops to the pan and cook for about 2 minutes to warm through.
- Season and garnish: Taste the sauce, then adjust seasoning with salt and ground black pepper as needed. Garnish with 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh chives, and serve immediately with lemon wedges on the side.
Notes
- Patting scallops completely dry before searing is essential for achieving a golden crust.
- Do not overcrowd the pan to ensure even searing of scallops.
- Use a dry white wine for the sauce to avoid adding unnecessary sweetness.
- The butter basting step adds richness and helps scallops stay moist.
- Fresh herbs like dill and chives provide a bright contrast to the rich sauce.
- Serve immediately to enjoy the scallops at their optimal texture and temperature.
Nutrition
- Serving Size: 1 serving (approximately 5-6 scallops with sauce)
- Calories: 280
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 85 mg
