Seared Scallops Lemon (Print Version)
# Ingredients:
01 -
Butter (unsalted): 1/4 cup, for a creamy and tangy base.
02 -
Minced garlic: 4 cloves, for a punch of flavor.
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Fine salt: 1/4 tsp, brings out all the flavors.
04 -
Ground black pepper: 1/4 tsp, for a subtle kick.
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Chili flakes: 1/4 tsp, for a little bit of heat.
06 -
Zest of lemon: 1 tsp, adds a zesty citrus touch.
07 -
Dry white wine: 1/3 cup, for a pop of acidity.
08 -
Granulated sugar: 1 tsp, to mellow out the tartness.
09 -
Capers: 1 1/2 tbsp, rinsed, for a salty, bold punch.
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Juice from lemon: 2 tbsp, brings a fresh, tangy brightness.
11 -
Chopped parsley: 1 tbsp, for a fresh garnish.
12 -
Scallops (sea): 1 lb, thoroughly dried for an even crust.
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Butter (unsalted): 1/2 tbsp, used for browning scallops.
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Extra virgin olive oil: 1 tbsp, stops the butter from burning.
15 -
Salt and ground pepper: as needed, for seasoning scallops.
# Instructions:
01 -
Melt 1/4 cup butter in a pan over medium heat until it browns slightly. Toss in garlic, salt, red chili flakes, black pepper, and lemon zest. Cook for about 60 seconds, just till the aroma is released.
02 -
Once bubbly, pour in the white wine and add sugar. Turn the flame down and let it gently cook for 5 minutes. Mix in capers, then after 2 minutes remove from the heat. Stir in parsley and lemon juice, and set it to the side.
03 -
Set a clean skillet on high heat with olive oil and 1/2 tbsp butter. Sprinkle scallops with salt and pepper. Sear them for roughly 1.5 minutes per side until they’re perfectly golden and crisp.
04 -
Pour the lemony caper sauce over your scallops and serve straight away with your choice of pasta, rice, or some fresh greens.
# Notes:
01 -
This dish of golden seared scallops and a tangy lemon caper sauce is super easy to pull off but delivers seriously impressive flavor. Perfect for cozy nights or when you’re hosting!