Scallops w/ Brown Butter & Capers

This scallops recipe is a fast weeknight dish that pairs perfectly seared, tender scallops with a rich brown butter sauce brightened by capers and fresh lemon juice. It comes together in under 15 minutes.

Why You'll Love Scallops w/ Brown Butter & Capers

The brown butter gets nutty as it browns, then capers and fresh lemon juice cut through the richness once the scallops are seared and pulled from the pan. Pat the scallops dry first so they sear instead of steam.

Tips and Tricks

• Pat scallops dry before cooking to get a perfect sear and avoid steaming.
• Use a heavy skillet for even heat distribution and browning.
• Don't overcrowd the pan-cook scallops in batches if needed.

Variations

Switch it up to keep things interesting.

• Swap parsley for fresh dill or chives for a different herbal note.
• Add a splash of white wine when deglazing for extra depth.
• Finish with a pinch of red pepper flakes for a touch of heat.

Substitutions

Alternative ingredients if needed.

• Use sea scallops or bay scallops depending on availability.
• Replace butter with ghee or olive oil for dietary preferences.
• Capers can be substituted with chopped green olives for briny flavor.

Best Served With

• Garlic butter pasta or risotto
• Steamed asparagus or green beans
• Crisp white wine like Pinot Grigio
• Crusty sourdough bread

How to Store Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a little butter or olive oil to refresh the sauce.

Common Questions

Scallops w/ Brown Butter & Capers

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This scallops recipe is a fast and elegant weeknight dish that pairs perfectly seared, tender scallops with a rich brown butter sauce brightened by capers and fresh lemon juice. It's a restaurant-worthy dish that comes together in under 15 minutes and impresses every time.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Seafood

Cuisine: American

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 6-8 scallops depending on size
• 3 tablespoon capers
• 2 tablespoon butter
• 2 tablespoon parsley chopped
• 2 tablespoon lemon juice from about half a lemon
• 1 tablespoon olive oil
• Salt and pepper to taste

Equipment

• Large sauté pan or skillet
• Measuring spoons
• Spatula or tongs

Method

 

1. Lightly chop parsley and set aside.
2. Season scallops lightly with salt and pepper.
3. Heat olive oil and butter in a pan over medium-high heat until butter starts to brown and smell nutty.
4. Add scallops and sear undisturbed for 90 seconds.
5. Flip scallops and cook the other side for 30 seconds; then remove scallops to a warm plate.
6. Lower heat to medium, add capers to the pan and shake gently for 30 seconds.
7. Add lemon juice to deglaze the pan, cooking for 30 seconds. Taste and adjust seasoning with more lemon juice or salt if desired.
8. Turn off heat, stir in chopped parsley.
9. Spoon the brown butter caper sauce over scallops and serve immediately.

Nutrition

Calories: 310kcalCarbohydrates: 31gProtein: 13gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 22mgSodium: 1238mgPotassium: 283mgFiber: 1gSugar: 14gVitamin A: 712IUVitamin C: 23mgCalcium: 90mgIron: 2mg

Notes

Storage: Scallops really don't reheat well, the texture turns rubbery fast, so this one is best made to order. If you end up with extras, store them in the fridge for a day and eat cold over a salad rather than reheating in a pan.

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