Pan Seared Scallops with Lemon Caper Sauce
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
238 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mediterranean, Italian, American, Italian-American Fussion
Pan Seared Scallops with Lemon Caper Sauce
Description
The recipe begins by brining the scallops in a salt and ice water solution to enhance flavor and moisture retention. After rinsing and patting dry, scallops are seasoned and rested to ensure an even sear. Cooking in hot olive oil creates a crisp, golden exterior while preserving a tender inside.
The lemon caper sauce is made in the same pan by deglazing with dry white wine and chicken broth, then incorporating lemon zest, lemon juice, rinsed capers, and Dijon mustard. Fresh chopped dill and chives add herbaceous notes. The sauce is cooked to meld flavors and slightly reduce, creating a bright, tangy contrast to the richness of the scallops.
Scallops are plated with sauce spooned over or alongside, garnished with lemon wedges for extra brightness. The dish suits refined dinners where the delicate texture and clean flavors of scallops are highlighted.
Patting scallops thoroughly dry after brining is crucial for a good sear. Adjust seasoning and sauce reductions according to taste to achieve the desired balance of richness and acidity.
Ingredients
- ⅓ cup kosher salt plus more for seasoning
- 1 cup water hot
- 4 cups water ice
- 1 pound scallops 1 ½-inches wide, about 14 to 16, large
- 3 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 tablespoon garlic minced
- ½ cup white wine light, dry wines such as Sauvignon Blanc, Riesling, or champagne
- 1 cup chicken broth unsalted
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon caper rinsed
- 1 tablespoon Dijon mustard
- salt to taste
- black pepper to taste, ground
- 1 tablespoon dill chopped, fresh
- 1 teaspoon chives chopped fresh
- lemon for garnish, wedges
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
