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Pan Seared Scallops with Lemon Caper Sauce is an elegant yet easy dish that is perfect for special occasions or any day of the week. The caramelized scallops and the delicious sauce is made all in one pan!
The tastiest pan-seared scallops that have a beautiful caramelized crust. It’s drizzled with a lemon caper sauce that makes each bite even more irresistible. Garlic Butter Herb Scallops or Honey Garlic Butter Scallops are other amazing scallop recipes to try!
Pan Seared Scallops with Lemon Caper Sauce
Hi there! I’m Jessica Gavin, a Certified Culinary Scientist and cookbook author. I love to teach the science behind better cooking with my readers on JessicaGavin.com.
I’m so thrilled to now be a part of the contributor team here on The Recipe Critic, thanks Alyssa! This delicious recipe is a hit with my family when we’re craving an upscale meal made right at home.
Scallops may seem like an intimidating and fancy dish that’s reserved only for restaurants. I’m here to share my easy method for creating a beautiful crust every time right at home. There are three key steps to a achieve a golden exterior and tender texture.
After a few tasty test runs, you will nail the pan-searing technique, impressing your hungry eaters with your gourmet skills.
How Do You Make Scallops with Lemon Caper Sauce?
- The first step is allowing the scallops to sit in a saltwater solution for about 10 minutes before cooking. The benefits of a brine are it delicately seasons the seafood, helps it retain moisture, and prevents the scallops from getting too tough as it’s cooking. If you’ve got a few extra minutes, it’s worthwhile to do.
- The second step is to dry the surface of the scallops as thoroughly as possible. This process allows immediate searing and color development while preventing steaming in the pan. I just dry them in between paper towel until there is no residual moisture and they become slightly sticky when touched.
- The third step is to choose the right pan and use very high heat when cooking. My go-to is a large cast iron skillet, I use it for spicy garlic shrimp and even skillet cornbread. Stainless steel will also work to get a caramel-colored surface too. The pan needs to be super hot so browning begins immediately as scallops can turn rubbery fairly quickly if overcooked. Once those scallops hit the pan, do not move them until you are ready to flip! I also use a little bit of butter to baste the scallops at the end of cooking to promote even more browning and flavor.
- To complement the buttery scallops, a luscious and bright lemon caper sauce is made right in the pan that the scallops were seared. There is a lot of wonderful flavors retained in the pan, and you want to incorporate it in the sauce. Aromatic garlic, white wine, chicken broth, lemon juice and capers are reduced until a thickened sauce is achieved. A little bit of Dijon mustard is whisked in for a hint of pungency, creating a delicate savory citrus sauce to compliment to the crusted scallops.
What is a Scallop?
Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.
What do Scallops Taste Like?
They are often described as similar to crab or lobster, but more firm. Their flavor tends to be sweet and delicate, but it’s the texture that really makes them interesting and enticing. When cooked correctly, they are soft and chewy but not rubbery or tough.
Are Sea Scallops Good for You?
Scallops are 80 percent protein. They are also a good source of magnesium and potassium.
How Do I Make Seared Scallops?
Add olive oil to a skillet and turn to medium-high heat. Salt and pepper the scallops and add to the heated pan. Sear the scallops 3-3 1/2 minutes or until the sides are golden brown.
Can You Cook Frozen Scallops?
You will want to thaw scallops, if frozen. You can thaw them several hours or overnight in the refrigerator. Do not thaw scallops at room temperature. Rinse scallops and pat them dry with paper towels before cooking.
What Do You Eat with Scallops?
Many green vegetables, such as asparagus, green beans, and broccoli, accompany scallops nicely. You can also serve scallops on a bed of fresh spinach, kale, or with cooked collard greens. I recommend adding angel hair pasta or sautéed zucchini noodles to toss in the lemon caper sauce for a more filling entree.
- Garlic Parmesan Green Beans with Bacon
- Bacon Wrapped Asparagus
- Roasted Lemon Parmesan Garlic Asparagus
- Grilled Asparagus Recipe
What White Wine cooks well with Scallops?
For cooking, you will want a wine with a high acidity known in wine parlance as “crisp.” Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, and dry sparkling wines are especially good.
Can I Leave out the White Wine?
Yes! This is just an option for those who lit the flavor and tasting of a white wine.
Looking for More Seafood Recipes? Try these!
- Fiery Shrimp Diablo
- Lemon Salmon Piccata
- Sweet and Sour Shrimp
- Awesome Grilled Salmon with Avocado Salsa
- Baked Tilapia and Roasted Veggies
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Pan Seared Scallops with Lemon Caper Sauce
Ingredients
- ⅓ cup kosher salt plus more for seasoning
- 1 cup hot water
- 4 cups ice water
- 1 pound large scallops 1 ½ inches wide, about 14 to 16
- 3 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- ½ cup white wine optional
- 1 cup unsalted chicken broth
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon capers rinsed
- 1 tablespoon dijon mustard
- Black pepper for seasoning
- 1 tablespoon chopped dill
- 1 teaspoon chopped chives
- 6 lemon wedges
Instructions
- In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
- Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
- Allow scallops to sit for 10 minutes at room temperature before cooking.
- In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
- Sprinkle scallops lightly with salt on both sides.
- Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
- Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
- Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
- When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
- In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
- Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
- Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
- Turn off heat and whisk in Dijon mustard.
- Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
- Taste sauce and season with salt and pepper as needed.
- Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Notes
•Fine dine Mixing Bowls
•The Recipe Critic Apron
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this amazing recipe! I have made scallops many times but never thought to brine them, definitely a new to me go to! The sauce was great! I followed instructions to the t. I could not get over how “buttery smooth” the scallops were! These were frozen scallops from Aldi’s btw, nothing special, it was the technique. Cheers!
That is great to hear! Thank you so much for sharing! XOXO
Scallop recipe looks delicious. Can’t wait to try it!
I can report that using seafood stock instead of chicken works beautifully.
Do you have a recipe book that I can order?
I don’t at this time. I am working on an ebook for all followers so hopefully when that comes out everyone will have more of my recipes at their fingertips! Thanks so much for following along with me! XOXO
this dish looks amazing! I am going to try this. If you added a little cream to make it a cream sauce would that be ok?? serve with angel hair??
Any ideas for a substitute for chicken stock? I eat fish and seafood but no other animal products.
I am going to try it tonight with seafood stock.
I make mine with a home made rub ,I roll them in, then cook them quickly in a very hot pan, with butter and a bit of peanut oil( high burn level)getting a sear on each side. Remove from pan & add some heavy cream fresh lemon juice and fresh juice of an orange to the pan. bring to a boil and reduce. add scallops back in for the last minute. Garnish with sprig of fresh dill. BEST ever!
Dear meems, The recipe–as written–is delicious! Readers are interested in a review of the recipe featured here…not yours :/ Terribly unfair to Alyssa to change so much about her recipe and then downgrade it in your review. Tsk, tsk.
I saw the video of this tonight and thought *wow*. I showed it to my youngest son (20) who is a budding gourmet. He asked “Are you thinking about this for dinner, Dad?”. 15 mins later we were hitting the local specialty seafood market, then the local Ralphs for the few things we were missing, and a crisp Sauvignon Blanc. I’m sure we missed the mark, caramelizing the bottom of the pan, and using a bit too much salt (Sea salt vs Kosher). But we had a blast making dinner, For the first time out I have say that this is a fabulous recipe. The reduction was eye openingly tasty. It was a treat to eat, and we will have a go it again sometime soon. Thank you.
That is awesome and the best story! I am so glad that you had that time with your son and you guys could hit it off in the kitchen. Thanks so much for sharing and following along with me! XOXO
looks good
I find there are two types of scallops. Those that have a sharp offensive sting to my tongue and those that taste perfect. I have asked the question over the years what causes the difference and no one seemed to know until a man in a fish market said it is due to the chemical they are shipped in. He said his were not shipped in that chemical and sure enough his scallops tasted great.
Do you know what causes it and how to clean them to rid them of this.
You can find two types of. Callous at the supermarkets or fish stores. The ‘dry’ scallops are more money and do not have the added water and chemicals you were referring to. ‘Wet’ scallops are cheaper because of the added water weight. Big difference in taste. Hope this helps.
Dry scallops vs scallops injected with sodium tripolyphosphate. This is for the purpose of plumping up the scallops and making them weigh heavier. The treated scallops are very difficult to get a good sear on, they leach water into the pan when searing. Ask your seafood vendor if scallops are dry pack or wet pack. If they don’t know find another source for your seafood 🙂
You can ask your fishmonger if the scallops are ‘wet’ (they’ve been injected with a solution to preserve them) or ‘dry’ (not injected). If I’m told they’re ‘wet’, I just walk away. I know of no way to remove that added flavor.
What side dishes do you recommend serving with this? Thanks
Mashed potatoes always sound good or a fresh vegetable or artichoke dip. Hope that helps! XOXO
Risotto. Any kind will do but with fish I find my favorite is one by Ina Garten made in the oven but I use vegetable stock rather than chicken stock.
Your food looks delicious but i would love to see the calorie information behind each recipe
I have tried several of your recipes and there’s not one yet I’ve come across I wouldn’t make again! Everything is absolutely delicious! One request… I’ve recently started really watching what I eat seems on this program that i’m doing well with… I’d there any way to include nutritional value with your recipes? Please and thank you
Made this tonight and got rave review from my husband. Loved the lemon and caper addition served over pasta.
Love this recipe. Didn’t know about salt ice water brine. Thanks for the tip.
I have two frozen cooked lobster that have been frozen for two years, my question is would they be good if thawed to eat, and if so can they be heated?
I love the scallop recipe as I love all seafood shrimp crab, salmon, clam chowder.
No. Frozen fish or shellfish should be frozen no longer than 6 months.
might not be good. instead, wrap in cheese cloth, simmer with mir poir (cut up celery, onions and carrots), some veg bouillion (or in a pinch chicken boullion), cover with water; bring to boil, simmer for a good 2 hours. Drain the resulting broth into bowl, let cool = seafood broth. Discard veggies and lobster.
NOW you can use this to make lobster bisque, or even to pour over any seafood that you may be sauteeing. I save mine in ice cube trays, freeze, then put in zip locks. This will give you a very consentrated seafood broth “type” of boullion.
NOTE: I save ALL my shells = crab, lobster, clams, mussels, shrimp AND freeze, then when I have enough, I make my seafood broth.