Seared Scallops with Brown Butter Sauce

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Large seared scallops pair beautifully with a bright, butter-based sauce, infused with lemon and capers.

Time 20 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

SCALLOPS

  • 1 lb Sea scallops,  dry, large (U-10)
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 tbsp Olive oil, extra virgin

BROWN BUTTER SAUCE

  • 3 tbsp Butter
  • ¼ cup Lemon juice
  • 2 tsp Capers
  • 2 tbsp Chives, chopped

METHOD

  • Pull side muscle off scallops, if needed; pat dry. Season on both sides with salt and black pepper.
  • In a large skillet, heat olive oil over medium-high until shimmering. Add scallops and cook, undisturbed, until their undersides are golden brown, about 3 minutes. Gently flip and cook on second side until the flesh looks opaque, about 1 to 2 additional minutes. Transfer to a plate.
  • Using the same skillet, reduce heat to medium. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes.
  • Add lemon juice and stir to emulsify sauce. Mix in capers and chives. Plate scallops evenly among 4 plates and spoon sauce around and over them.

NOTES

  • Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate)
  • You can substitute olive oil with vegetable oil 
  • Add more lemon juice to the sauce, if desired

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