Name: Pan Seared Scallops with Lemon Caper Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ⅓ cup kosher salt plus more for seasoning; 1 cup hot water; 4 cups ice water; 1 pound large scallops 1 ½-inches wide, about 14 to 16; 3 tablespoon olive oil; 1 tablespoon unsalted butter; 1 tablespoon minced garlic; ½ cup white wine light, dry wines such as Sauvignon Blanc, Riesling, or champagne; 1 cup unsalted chicken broth; 1 teaspoon lemon zest; 2 tablespoon lemon juice; 2 tablespoon rinsed capers; 1 tablespoon dijon mustard; salt to taste; ground black pepper to taste; 1 tablespoon chopped fresh dill; 1 teaspoon chopped fresh chives; lemon wedges for garnish

Indulge in the exquisite flavors of pan-seared scallops with a tangy lemon caper sauce. This dish is not only delicious but also simple to make, making it a perfect go-to for both weeknight dinners and special occasions. Impress your guests with this restaurant-quality dish that has become a favorite in my kitchen.

Why You’ll Love This Recipe?

The combination of flavors from the scallops, lemon, and capers creates a mouthwatering experience.
With quick prep time, this dish is perfect for busy weeknights or entertaining guests.
The versatility of this recipe makes it ideal for meal prep and can be easily customized to suit your taste preferences.

Ingredient Notes:

Kosher salt for seasoning and brining the scallops.
Large scallops for a meaty texture.
Olive oil and butter for searing the scallops.
White wine adds depth to the sauce.
Lemon zest and juice for a bright citrus flavor.
Caper, Dijon mustard, and fresh herbs for a flavorful sauce.

Step-by-Step Instructions:

In a bowl, dissolve salt in hot water to create a brine.
Add ice water and submerge scallops for 15 minutes, then pat dry.
Heat oil and butter in a skillet, sear scallops until golden brown.
Remove scallops, sauté garlic, deglaze with wine, add broth, lemon, capers, and mustard.
Season sauce, return scallops, sprinkle herbs, and serve with lemon wedges.

Helpful Tips:

Ensure scallops are dry before searing for a crispy crust.
Adjust salt and pepper to taste for a perfectly seasoned dish.
Swap white wine with chicken broth for a non-alcoholic version.

Expert Tips for the Best Results:

Use a hot pan to achieve a good sear on the scallops.
Do not overcrowd the pan to ensure even cooking.
Allow scallops to rest before serving for optimal tenderness.

Serving Suggestions:

Pair these scallops with a side of roasted asparagus and a glass of chilled Sauvignon Blanc for a complete meal.

Storage and Reheating Tips:

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain their tenderness.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?
Yes, just ensure they are thawed and pat dry before cooking.
How do I know when the scallops are cooked through?
Scallops are done when they are opaque and slightly firm to the touch.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance and reheated when serving.
What can I substitute for capers?
Try chopped olives or pickles for a similar briny flavor.

Conclusion:

Treat yourself to a restaurant-quality meal with these pan-seared scallops with lemon caper sauce. Whether you’re cooking for a special occasion or a simple weeknight dinner, this dish is sure to impress. Try it out and share your feedback with us!