Pan Seared Scallops with Lemon Caper Sauce
This recipe features succulent pan-seared scallops served with a tangy lemon caper sauce, creating a perfect balance of flavors that will impress your guests.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Seafood
Ingredients
Scale
Brining Solution:
-
- ⅓ cup kosher salt plus more for seasoning
- 1 cup hot water
- 4 cups ice water
Scallops:
-
- 1 pound large scallops 1 ½-inches wide
- 3 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
Lemon Caper Sauce:
- ½ cup white wine
- 1 cup unsalted chicken broth
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon rinsed capers
- 1 tablespoon dijon mustard
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh chives
- Lemon wedges for garnish
Instructions
- Prepare Brining Solution: Dissolve salt in hot water, then add ice water. Submerge scallops in brine for 30 minutes. Rinse and pat dry.
- Sear Scallops: Heat oil in a skillet, add scallops, and sear until golden brown on both sides. Remove from skillet.
- Make Lemon Caper Sauce: In the same skillet, sauté garlic, add wine, broth, lemon zest, juice, capers, mustard, salt, and pepper. Simmer until slightly thickened.
- Finish Dish: Return scallops to the skillet, coat with sauce, and simmer briefly. Serve garnished with dill, chives, and lemon wedges.
Notes
- Make sure to pat dry the scallops before searing for a crispy exterior.
- Adjust salt and pepper to taste in the lemon caper sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Scallops, Lemon Caper Sauce, Seafood Recipe, Elegant Dinner, Gourmet Dish