Buttery tender seared scallops with lemon caper sauce have the perfect level of fresh lemon flavor coupled with tangy capers and lots of fresh herbs on top.
On today’s episode of restaurant meals you can make even better (and cheaper!) at home…it’s these beautiful seared scallops!
And believe me when I tell you that you’re going to be able to pull off this fine-dining classic with ease! In the comfort of your own kitchen with only 7 ingredients in only 25 minutes, no less.
There’s only a few basic techniques to getting perfectly-cooked scallops at home and I promise that any home cook will be able to nail these.
Paired with a fresh lemon caper sauce draped over top and you definitely have a holiday or date night-worthy dinner on your hands.
These Scallops feature…
- A golden exterior and sweet, buttery interior
- A fresh and tangy white wine lemon caper sauce
- Ready in minutes with only a handful of ingredients
Making the Scallops
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Scallops
- Unsalted butter
- Garlic
- White wine
- Lemon
- Capers
- Parsley
Choosing Your Scallops
Both fresh and frozen sea scallops work well for this recipe. If you choose to go the frozen route, make sure scallops are completely thawed before cooking.
Tips for Perfect Seared Scallops
- Pat scallops dry with paper towels – this removes any excess moisture from the scallops which will help them form a crisp, golden sear during cooking.
- Sear scallops in butter on each side – be careful not to overcook the scallops or they will turn rubbery. Cook scallops 2-3 minutes on first side and then 1-2 minutes on second side until they turn a rich golden brown and are firm to the touch.
- Deglaze pan with white wine – this will help release the flavorful browned bits from searing on the bottom of the pan.
- Use fresh garlic, lemon, and parsley – using these ingredients fresh adds an unmatchable flavor to the sauce.
Recipe Variations
Try these ideas for a different twist on these scallops.
- Use another citrus – try lime in place of the lemon.
- Try another fresh herb – replace the parsley with fresh chives or dill.
- Make it alcohol-free – replace the white wine with chicken stock and 1/2 tablespoon white wine vinegar.
Serving Suggestions
I recommend serving these scallops warm with angel hair pasta or mashed potatoes for soaking up all that wonderful sauce. For best results, serve scallops immediately after cooking as their texture will be best then.
Every bite of these scallops is bursting with fresh lemon flavor, tangy capers, and that pop of fresh parsley on top ties everything together. It’s almost unreal how buttery tender they are inside!
Trust me, this is one recipe you’re going to want to pull out for company.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More seafood dinner favorites to cook next.
Seared Scallops with Lemon Caper Sauce
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 12 oz sea scallops
- Kosher salt and pepper to taste
- 2 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 2 medium cloves garlic, minced
- 1/4 cup freshly-squeezed lemon juice
- 2 teaspoons grated lemon zest
- 3 tablespoons jarred capers, drained
- 1 tablespoon minced fresh parsley
Instructions
- Pat scallops dry with paper towels and season all over with salt and pepper. Heat a large nonstick or stainless steel pan over high heat. Add 1 tablespoon butter and swirl to coat pan.
- Add scallops in a single layer in pan and sear 2-3 minutes on first side until golden-brown. Reduce heat to medium-high, flip scallops, add an additional 1/2 tablespoon butter, and cook an additional 1-2 minutes until golden-brown. Scallops are done when they feel firm to the touch. Be careful not to overcook them or they will turn rubbery. Transfer scallops to a plate and set aside for a moment.
- Reduce heat to medium. Add white wine and garlic to pan and use a wooden spoon to scrape up any browned bits. Allow white wine to reduce 2-3 minutes over medium until reduced in half.
- Add lemon juice, lemon zest, capers, and remaining 1/2 tablespoon butter to sauce and cook an additional 2-3 minutes until bubbly and slightly thickened. Remove sauce from heat.
- Nestle scallops into sauce and serve warm with fresh parsley on top. Enjoy!
Leave a Reply