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Pan Seared Scallops with Lemon Caper Sauce
4.9 from 92 votes

Pan Seared Scallops with Lemon Caper Sauce

Pan Seared Scallops with Lemon Caper Sauce features large scallops brined briefly before being dried and seared in olive oil for a golden crust. The accompanying sauce blends white wine, chicken broth, lemon zest and juice, capers, Dijon mustard, and fresh herbs, yielding a bright, savory topping with subtle acidity. The dish balances tender scallops with a lively, tangy sauce for an elegant main course.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 238

% 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.