Seared Scallops with Lemon Caper Sauce

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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.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 283kcal

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!

Notes

Storing Instructions

Scallops are best if served immediately after cooking.

Nutrition