Pan-Seared Sea Scallops with Caper Butter Sauce is so simple to make, yet bursting with flavor. Whether it’s a weeknight dinner or a special occasion, this sea scallops recipe is a guaranteed hit!
Pan-Seared Scallop Recipe: You’ll feel like a gourmet cook after trying this pan-seared scallop recipe with butter sauce! This simple recipe yields juicy scallops that are perfectly cooked and covered in a delicious buttery caper sauce. It’s the ideal dinner for any occasion, including memorable date nights and weeknight dinners. Although we enjoy the scallops best served with crusty country bread, garlic bread, or steamed spinach, you could easily make it a more substantial meal by adding pasta or rice. Have fun!
INGREDIENTS LIST FOR THE PAN-SEARED SCALLOPS RECIPE
- One pound of newly harvested scallops
Two tsp unsalted butter, separated
To taste, add 1/2 teaspoon each of Kosher salt and freshly ground black pepper.
three minced garlic cloves
One tiny jar of drained capers
One tablespoon of lemon juice
1/4 tsp freshly ground black pepper, or more according to flavor
Two tablespoons of freshly chopped parsley
PAN-SEARED SEA SCALLOPS RECIPE
The key to making this pan-seared scallop recipe is to become proficient in two areas: To get that delicious golden coating and maintain the buttery soft inside, first sear the scallops to perfection. Here, having a hot pan and not packing the scallops too full are crucial. The caper butter sauce is the second feature. This delicious blend of butter, garlic, capers, and a couple squeezes of lemon juice gives the scallops a tangy, rich depth. Big tastes with simple ingredients!
DIRECTIONS
To prepare the sea scallops that are pan-seared: After giving the scallops a thorough wipe dry with paper towels, rinse them under cold water. Add salt and pepper to taste while preparing scallops.
- In a large cast-iron pan set over medium-high heat, melt butter. Working in batches, add the scallops to the skillet in a single layer. Cook, turning once, for no more than 1-2 minutes on each side, or until golden brown and transparent in the center. Place the pan-seared scallops on a heated platter and set aside.
- In the same skillet, melt one tablespoon of butter for the caper butter sauce. Add the minced garlic and simmer for approximately a minute, stirring regularly, until fragrant. Add the lemon juice and capers, season with salt and pepper, and simmer for one minute extra.
- Drizzle the scallops with caper butter sauce, then serve the pan-seared scallops right away, topped with extra caper butter sauce on the side and adorned with parsley. Savor with baguette, toasted country bread, garlic bread, or steamed spinach! ❤️
HOW TO KEEP SCALLOPS LEFTOVERS
Keep any pan-seared scallop leftovers and the sauce in an airtight container stored in your refrigerator for up to 2 days. Reheat gently in a pan with a few drops of water to loosen up the sauce.
MORE SEA SCALLOP RECIPES
- Sea Scallops BLT Lettuce Wraps
- Pan-Seared Scallops with Creamed Corn
- Scallop Pasta Recipe with Caper Butter Sauce
