Pan Seared Scallops With Lemon Caper Sauce Recipe

I am thrilled by Pan Seared Scallops With Lemon Caper Sauce. The dish features fresh sea scallops, aromatic garlic, and tangy lemon juice embraced by olive oil and capers. I prepared it recently and found that the interplay of flavors creates a delicate yet rich sauce that is simply mouthwatering.

I recently tried making one of my favorite seafood dishes, Pan Seared Scallops With Lemon Caper Sauce, and it totally exceeded my expectations. I started with 1 lb sea scallops, making sure to pat ’em dry and remove the tough muscle, then seasoned them with salt and fresh ground black pepper.

I heated up some olive oil and unsalted butter in a pan and seared the scallops until they got that amazing caramelized crust. After letting them rest for a minute i added a minced garlic clove, followed by 1/4 cup dry white wine and 1/4 cup freshly squeezed lemon juice.

The dish truly came alive when i tossed in 2 tablespoons capers. Finishing the sauce with another 2 tablespoons of unsalted butter and a sprinkle of chopped fresh parsley really brought everything together.

This dish takes cues from classic butter scallops recipes and fresh meal prep plans, turning a simple seafood dinner into a real treat.

Why I Like this Recipe

I really like this recipe because first, I love how the scallops get that crispy, caramelized edge while staying tender inside. Second, the tangy mix of lemon juice with garlic and capers gives it a bright flavor that makes every bite interesting. Third, I appreciate that it’s super simple and only uses one pan, which means less mess in the kitchen. And lastly, it feels fancy enough to serve for special occasions but is still easy enough for a quick dinner at home.

I tried making Pan Seared Scallops with Lemon Caper Sauce and it turned out amazing. The recipe was straightforward; you pat the scallops dry and season them before searing in hot olive oil until they get that nice brown crust. Then you make the sauce in the same pan by adding butter, garlic, white wine and lemon juice, which loosens all those tasty browned bits stuck at the bottom. After the sauce simmers a bit with capers, you toss the scallops back in to warm up and finish everything off with a little more butter and chopped parsley. Overall, its a really cool, elegant dish that doesn’t take forever to prepare and always makes me feel like a pro in the kitchen.

Ingredients

• Sea scallops are a great source of lean protein and remove unnecessary fats.
• Olive oil provides healthy fats that taste great and are good for the heart.
• Lemon juice adds a tangy burst with vitamin C and brightens the dish.
• Capers offer a burst of salty flavor that pairs well with sour notes.
• Dry white wine gives slightly sweet acidic notes balancing savory flavors.
• Unsalted butter is used for searing and finishing to make the dish rich.
• Fresh parsley boosts color with fresh flavor and gentle antioxidants.
• Garlic enhances depth in the sauce with a mild bite and aromatic undertones.

Ingredient Quantities

• 1 lb sea scallops (pat ’em dry and remove the tough muscle)
• Salt to taste
• Fresh ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (for searing the scallops)
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter (for finishing the sauce)
• 2 tablespoons chopped fresh parsley

How to Make this

1. Pat the scallops dry and remove the tough muscle, then season them with salt and pepper.

2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat until it’s really hot.

3. Place the scallops in the pan without crowding them and sear for about 2 minutes on each side until they’re nicely caramelized.

4. Remove the scallops from the pan and set them aside.

5. In the same pan, add 2 tablespoons of unsalted butter for searing then toss in the minced garlic. Cook until it gets fragrant, about 30 seconds.

6. Pour in 1/4 cup of dry white wine and 1/4 cup of freshly squeezed lemon juice, scraping up any browned bits from the bottom.

7. Let the sauce simmer for about 1-2 minutes until it reduces slightly, then stir in 2 tablespoons of capers.

8. Return the scallops to the pan and let them warm through in the sauce for about a minute.

9. Off the heat, stir in another 2 tablespoons of unsalted butter until it melts into the sauce.

10. Sprinkle with 2 tablespoons of chopped fresh parsley and serve immediately. Enjoy your meal!

Equipment Needed

1. Paper towels for patting the scallops dry
2. A large, heavy-bottomed pan for searing and simmering the sauce
3. Tongs or a spatula for flipping the scallops without breaking them
4. Measuring cups for the wine and lemon juice
5. Measuring spoons for the olive oil, butter, capers, and parsley
6. A sharp knife for mincing the garlic and chopping the parsley
7. A cutting board for prepping the garlic and parsley

FAQ

Pan Seared Scallops With Lemon Caper Sauce Recipe Substitutions and Variations

• If you cant get sea scallops, bay scallops work too, but note they cook up faster
• If you dont have unsalted butter, you can use salted butter and just skip adding extra salt
• Olive oil can be swapped with avocado oil or even canola oil if you’re in a pinch
• If you dont have dry white wine, try using chicken broth or white grape juice instead
• Capers can be replaced with chopped green olives for that similar briny tang

Pro Tips

1. Make sure the pan is really hot before you add the scallops so they sear nicely and dont stick together.
2. Pat the scallops completely dry before seasoning to get that perfect caramelized crust.
3. Dont rush the garlic – add it only until you smell its aroma so it doesnt burn and become bitter.
4. When you add the finishing butter off the heat, do it slowly and stir well to get a rich, glossy sauce every time.