Pan Seared Scallops with Lemon Caper Sauce
User Reviews
4.9
162 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
238 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Italian, American, Italian-American Fussion
Pan Seared Scallops with Lemon Caper Sauce
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Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.
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Ingredients
- ⅓ cup kosher salt plus more for seasoning
- 1 cup hot water
- 4 cups ice water
- 1 pound large scallops 1 ½-inches wide, about 14 to 16
- 3 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- ½ cup white wine light, dry wines such as Sauvignon Blanc, Riesling, or champagne
- 1 cup unsalted chicken broth
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon 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
- Make a brine by combining ⅓ cup kosher salt and 1 cup hot water in a medium bowl, stirring to dissolve the salt. Add 4 cups ice water to cool it down. Add 1 pound large scallops to the brine and let stand for 10 minutes. Line a baking sheet with paper towels, set aside.
- After they're done brining, drain the scallops, rinse them under cold water, and arrange them in a single layer on the prepared baking sheet. Place another paper towel on top of the scallops and gently pat them dry, removing as much surface moisture as possible to help them get the best sear. Season the scallops lightly on both sides with salt, then let the scallops sit at room temperature for 10 minutes before cooking.
- Heat a 12-inch skillet over medium-heat heat and add 3 tablespoon olive oil. Heat until the oil ripples and just barely begins to smoke.
- Place scallops into the hot pan, avoiding crowding them. Gently press the tops of the scallops with a spatula to make sure they have direct contact with the pan. Cook the scallops without moving them for 3-3 ½ minutes until the bottoms are a rich golden brown.
- Add 1 tablespoon unsalted butter to the pan. Flip the scallops over and cook for another 3-3 ½ minutes until that side is also a rich golden brown. Use a spoon to spoon the butter over the scallops as they cook, tilting the pan to collect the butter as needed. When the scallops are opaque in color and firm to the touch and the bottoms are golden brown, turn off the heat and transfer them to a plate.
- With the heat at medium, add 1 tablespoon minced garlic. Cook for about 1 minute, until the garlic is fragrant but not browned. Increase the heat again to medium-high heat and add ½ cup white wine. Simmer the wine, stirring as needed until it has reduced by half, about 3 minutes.
- Turn the heat to high and add 1 cup unsalted chicken broth, 1 teaspoon lemon zest, 2 tablespoon lemon juice, and 2 tablespoon rinsed capers. Cook until the sauce has reduced to about ½ cup, about 8 to 10 minutes.
- Turn the heat to medium and whisk in 1 tablespoon dijon mustard before adding the scallops back to the pan. Cook for about 2 minutes, until the scallops are warmed through.
- Season the sauce with salt and ground black pepper, if needed. Garnish with 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh chives, and serve immediately with lemon wedges on the side.
Notes
- Alyssa Also Recommends:
- Want to make this even easier? Here are a few products that I LOVE:
- •The Recipe Critic Measuring Cup•Fine dine Mixing Bowls•The Recipe Critic Apron
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
8g
(3%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
10263mg
(428%)
Potassium
317mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
124IU
(2%)
Vitamin C
14mg
(16%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 10263mg | 428% |
| Potassium | 317mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
162 reviews
Excellent
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