From $7.79
To $23.78
In stock
SKU
recipe-seared-sea-scallops
Seared Sea Scallops with Lemon Caper Sauce
This delicious pairing of buttery scallops with a light and luscious lemon caper sauce is easy enough for weeknight dinner but also elegant enough for a special occasion.
This delicious pairing of buttery scallops with a light and luscious lemon caper sauce is easy enough for weeknight dinner but also elegant enough for a special occasion. What can be better than an aromatic combination of citrus, garlic, herbs, butter, and white wine? Making the whole thing in just one pan!
1 lb large sea scallops, 1½ inches wide, about 15 to 17
Florida Sunshine Salt Blend (3.8oz grinder)
2 Tbsp olive or vegetable oil
2 Tbsp unsalted butter
2 Tbsp minced shallot
2 tsp Zesty Lemon Garlic Pesto Seasoning
1/3 cup white wine
1 cup seafood, vegetable, or chicken broth, unsalted or low-sodium
2 Tbsp capers, rinsed and roughly chopped
1 tsp fresh lemon zest
garnish fresh dill leaves, optional
Prepare Scallops. Remove side muscle from each scallop. Arrange scallops in a single layer on a paper towel-lined plate. Place another paper towel on
top of the scallops and gently pat to dry. Remove as much surface moisture as possible for the best browning results when cooked. Lightly season both sides of scallops with 1 to 2 turns of freshly ground Florida Sunshine Salt Blend.
In a 12-inch sauté pan, heat oil over medium-high heat until shimmering. Place scallops in the hot pan without crowding. Gently press scallops with a
spatula to make direct contact with the pan.
Sear scallops without moving them, cooking until bottoms are a rich golden brown, 2 to 2½ minutes. Add butter; turn scallops to other side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed. Cook for an additional 1 to 2 minutes. Turn off heat and transfer scallops to a plate; keep warm.
Prepare Sauce. Return the pan with the oil-butter mixture to the stove and turn heat to medium. Stir in shallot and seasoning; cook for 1 minute, until
fragrant but not browned. Add wine; increase heat to medium-high and simmer until the wine has reduced by half, swirling the pan as necessary.
Add the broth, capers, and lemon zest; cook until sauce is reduced by half; the consistency should be somewhat loose. Serve sauce with warm scallops. Garnish with fresh dill leaves.
More to EXPLORE
Write Your Own Review
Login and Registration Form