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Six pan-seared scallops topped with a caper and herb sauce are arranged on a dark plate, garnished with chopped parsley and drizzled with a glossy, dark sauce.

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
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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