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Pan Seared Scallops with Lemon Caper Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 83 reviews
  • Author: Megane
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://comfortplates.com/pan-seared-scallops-with-lemon-caper-sauce-recipe/