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Crispy Pan-Seared Scallops with Brown Butter and Capers

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A quick and easy recipe for perfectly crispy scallops seared in a hot pan and topped with a nutty brown butter and tangy caper sauce. This dish is elegant yet simple, perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1 pound sea scallops, fresh and dry-packed if possible
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons capers, drained
  • Juice of half a lemon
  • 1 tablespoon fresh parsley, finely chopped (optional)

Instructions

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture.
  2. Season both sides of the scallops lightly with salt and freshly ground black pepper.
  3. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  4. Place scallops in the pan spaced apart and cook undisturbed for 2-3 minutes until a deep golden crust forms on the bottom.
  5. Using tongs, gently flip the scallops and cook for another 1-2 minutes until opaque and just firm to the touch.
  6. Reduce heat to medium and add butter to the pan. Swirl continuously until the butter turns golden brown and smells nutty, about 2-3 minutes.
  7. Stir in the drained capers and squeeze in fresh lemon juice. Let the sauce bubble for 30 seconds to combine flavors.
  8. Transfer scallops to serving plates and spoon the warm brown butter caper sauce over the top. Garnish with chopped parsley if desired.

Notes

Patting scallops dry is essential for a crispy crust. Avoid overcrowding the pan to prevent steaming. Watch the butter closely to avoid burning. For dairy-free, substitute butter with coconut oil. Cook scallops in batches if doubling the recipe.

Nutrition

Keywords: scallops, pan-seared scallops, brown butter sauce, capers, quick seafood recipe, easy dinner, crispy scallops

Find it online: https://pokirecipes.com/crispy-pan-seared-scallops-recipe-easy-brown-butter-capers-guide/