Sea Scallops with Brown Butter, Capers, and Lemon
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This recipe depends on getting the best scallops available. Diver scallops (which are also known as dry pack) are those that are harvested daily and never put into a brine solution. As a result the texture is meatier and they sear or grill beautifully, as opposed to those that have been soaking in a brine solution which is usually laced with tripolyphosphate and which encourages the scallop the soak up the water.
Serves 4
Total Time
Prep Time
Difficulty Level Easy
Ingredients
12 fresh jumbo diver sea scallops
Sea salt and freshly ground black pepper to taste
1/4 cup olive oil
3 tbsp unsalted butter
1 tbsp finely chopped shallot
2 tbsp salt-packed capers, rinsed of excess salt
1 tbsp fresh lemon juice
1/4 cup (packed) flat-leaf parsley leaves, finely chopped
Directions
Remove and discard the side muscle if it’s there. Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and briefly cook other side.
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots, and capers over scallops, and serve.
