Scallops with Brown Butter and Capers
Pan-seared scallops in a nutty brown butter sauce with capers and lemon. Restaurant quality. This one has become a regular in our KC dinner rotation and I think you are going to love it too.
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Why You’ll Love This Recipe
Ready in about 15 minutes, this is perfect for busy weeknights when you want something special without spending all evening in the kitchen.
I love keeping quality sea scallops on hand for recipes like this one.
Ingredients
- sea scallops
- butter
- capers
- lemon
- parsley
- garlic
- white wine
How to Make It
- Gather and prep all ingredients.
- Cook main ingredient to perfection.
- Build sauce and finish with aromatics.
- Plate and serve immediately.
Whether you are feeding the family on a Tuesday or hosting friends on the weekend, Scallops with Brown Butter and Capers delivers every single time.
Scallops with Brown Butter and Capers
Seared scallops in a nutty brown butter caper sauce. Restaurant elegance in 15 minutes.
Ingredients
Method
- Pat the scallops very dry and season with salt.
- Sear in hot olive oil, undisturbed, until a golden crust forms, about 2 minutes per side. Remove.
- Add the butter to the pan and cook until it turns golden brown and smells nutty.
- Stir in the capers and lemon juice.
- Spoon the brown butter over the scallops and finish with parsley.
Notes
Dry scallops are the secret to a good sear. Do not move them until the crust forms.
Scallops with Brown Butter and Capers
Seared scallops in a nutty brown butter caper sauce. Restaurant elegance in 15 minutes.
Ingredients
Method
- Pat the scallops very dry and season with salt.
- Sear in hot olive oil, undisturbed, until a golden crust forms, about 2 minutes per side. Remove.
- Add the butter to the pan and cook until it turns golden brown and smells nutty.
- Stir in the capers and lemon juice.
- Spoon the brown butter over the scallops and finish with parsley.
Notes
Dry scallops are the secret to a good sear. Do not move them until the crust forms.
