Seared Scallops with Brown Butter and Capers
80% authentic · Italian-American
A flavorful twist on seared scallops, featuring nutty brown butter infused with briny capers and a hint of lemon. Offers a delightful contrast of textures and tastes.
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Ingredients
- Large sea scallops1.5 lbs
- Unsalted butter5 tbsp
- Capers, drained2 tbsp
- Lemon juice1 tbsp
- Fresh parsley, chopped1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat scallops completely dry and season with salt and pepper.
- 2
Heat 1 tbsp of butter in a large skillet over medium-high heat until melted and hot.
- 3
Sear scallops for 1.5-2 minutes per side until a deep golden-brown crust forms. Remove scallops from the skillet and set aside.
- 4
Reduce heat to medium. Add the remaining 4 tbsp of butter to the skillet. Cook, swirling occasionally, until the butter turns a nutty brown color and smells fragrant. Watch carefully to prevent burning.
- 5
Stir in the drained capers and lemon juice. Cook for 30 seconds.
- 6
Add chopped parsley and toss to combine. Return the scallops to the pan and coat them in the brown butter sauce.
- 7
Serve immediately.
