Pan Seared Scallops with Lemon Caper Sauce

4.89 from 54 votes

Pan Seared Scallops with Lemon Caper Sauce

Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, entree, Main Course, main dish

Cuisine: American, Italian, Italian American, Mediterranean

Keyword: how to make pan seared scallops, pan seared scallops, pan seared scallops recipe, pan seared scallops wtih lemon caper sauce, pan seared scallops wtih lemon caper sauce recipe, Scallops, scallops recipe

Servings: servings

Author: Jessica Gavin

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 light, dry wines such as Sauvignon Blanc, Riesling, or champagne
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

Make a brine by combining ⅓ cup kosher salt and 1 cup hot water in a medium bowl, stirring to dissolve the salt. Add 4 cups ice water to cool it down. Add 1 pound large scallops to the brine and let stand for 10 minutes. Line a baking sheet with paper towels, set aside.
After they're done brining, drain the scallops, rinse them under cold water, and arrange them in a single layer on the prepared baking sheet. Place another paper towel on top of the scallops and gently pat them dry, removing as much surface moisture as possible to help them get the best sear. Season the scallops lightly on both sides with salt, then let the scallops sit at room temperature for 10 minutes before cooking.
Heat a 12-inch skillet over medium-heat heat and add 3 tablespoon olive oil. Heat until the oil ripples and just barely begins to smoke.
Place scallops into the hot pan, avoiding crowding them. Gently press the tops of the scallops with a spatula to make sure they have direct contact with the pan. Cook the scallops without moving them for 3-3 ½ minutes until the bottoms are a rich golden brown.
Add 1 tablespoon unsalted butter to the pan. Flip the scallops over and cook for another 3-3 ½ minutes until that side is also a rich golden brown. Use a spoon to spoon the butter over the scallops as they cook, tilting the pan to collect the butter as needed. When the scallops are opaque in color and firm to the touch and the bottoms are golden brown, turn off the heat and transfer them to a plate.
With the heat at medium, add 1 tablespoon minced garlic. Cook for about 1 minute, until the garlic is fragrant but not browned. Increase the heat again to medium-high heat and add ½ cup white wine. Simmer the wine, stirring as needed until it has reduced by half, about 3 minutes.
Turn the heat to high and add 1 cup unsalted chicken broth, 1 teaspoon lemon zest, 2 tablespoon lemon juice, and 2 tablespoon rinsed capers. Cook until the sauce has reduced to about ½ cup, about 8 to 10 minutes.
Turn the heat to medium and whisk in 1 tablespoon dijon mustard before adding the scallops back to the pan. Cook for about 2 minutes, until the scallops are warmed through.
Season the sauce with salt and ground black pepper, if needed. Garnish with 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh chives, and serve immediately with lemon wedges on the side.

Notes

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Nutrition

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