Golden Seared Scallops

Seared Scallops with Zesty Caper Lemon Sauce brings together tender seafood and a bright, buttery topping. This tasty Mediterranean dish works great for fancy dinners or just treating yourself at home.

INGREDIENTS

• Salt and pepper: to taste, for adding flavor to scallops
• Olive oil: 1 tbsp, stops butter from burning
• Unsalted butter: 1/2 tbsp, for cooking scallops
• Sea scallops: 1 lb, dried thoroughly for better browning
• Fresh parsley: 1 tbsp, chopped for color and taste
• Lemon juice: 2 tbsp, gives a fresh tang
• Capers: 1 1/2 tbsp, rinsed, adds salty pop
• Sugar: 1 tsp, cuts through the sour notes
• White wine: 1/3 cup, brings depth and zing
• Lemon zest: 1 tsp, adds citrus punch
• Red pepper flakes: 1/4 tsp, gives gentle warmth
• Black pepper: 1/4 tsp, adds light spice
• Salt: 1/4 tsp, brings out sauce flavors
• Garlic: 4 cloves, minced for rich taste
• Unsalted butter: 1/4 cup, makes sauce creamy

INSTRUCTIONS

Step 3:

Get a separate pan hot with olive oil and butter over high heat. Sprinkle scallops with salt and pepper, then cook them about 1.5 minutes each side until they turn golden.

Step 2:

Pour in wine and sugar, lower the heat, and let bubble for 5 minutes. Add capers and cook 2 minutes more. Take off heat and stir in lemon juice and parsley.

Step 1:

Brown butter in a skillet over medium-high heat. Toss in garlic, salt, black pepper, red pepper flakes, and lemon zest, and cook until you can smell it, about 1 minute.

Serving and Storage Tips

• Leftover sauce can stay good in the fridge up to 2 days if warmed slowly.
• Enjoy right away with some pasta, rice, or a green salad.

Helpful Notes

• Pour wine into the hot pan to get all the tasty bits off the bottom.
• Make sure scallops aren't wet before cooking or they won't brown nicely.

Tips from Well-Known Chefs

• Chef Emma says you'll get the best results using a nonstick pan with lots of heat when cooking scallops.

Your Table Goes Mediterranean

This combo pulls from sunny coastal cooking, mixing garlic, lemon, and capers with perfectly cooked scallops for an amazing meal.

Wow Guests with This Fancy Dish

These Seared Scallops with Zesty Caper Lemon Sauce will make your dinner parties or romantic meals feel extra special.

FAQs

What's the trick to perfectly seared scallops?

You need really hot heat and totally dry scallops to get that nice golden crust.

Can I skip the wine somehow?

You can swap in chicken broth instead of wine for the sauce if needed.

How long will extras last?

You can keep the leftover sauce in your fridge for about 2 days.

Will smaller scallops work too?

Bay scallops are fine to use, just remember they cook quicker because they're smaller.

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Conclusion

Golden Seared Scallops with Lemon Caper Sauce bring bright, fresh contrasts to a rich, savory seafood dish. Soft, perfectly cooked scallops are sautéed in a hot skillet with butter and olive oil until golden. Then, a tangy sauce made with garlic, capers, white wine, and lemon zest brings vibrant notes to the plate. Finished with fresh parsley and a final squeeze of lemon juice, this dish is ideal for gatherings or special meals. It pairs beautifully with pasta, rice, or a crisp, refreshing green salad.