Pan-Seared Scallop Recipe – This pan-seared scallops recipe with butter sauce will make you feel like a pro chef! This easy recipe delivers juicy scallops, seared just right and smothered in a flavorful buttery caper sauce. It’s the perfect meal for any occasion, from weeknight dinners to a special date night. We like serving the scallops with steamed spinach, crusty country bread, or garlic bread, but nothing prevents you from turning it into a more complete meal with teh addition of rice or pasta. Enjoy!
Ingredients list for the Pan-Seared Scallops Recipe
- 1 pound fresh scallops
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon Kosher salt and freshly ground black pepper, or to taste
- 3 cloves garlic, minced
- 1 small jar of capers, drained
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons chopped fresh parsley
Pan-seared sea scallops recipe
This pan-seared scallops recipe is all about mastering two main aspects: First, searing the scallops to perfection to achieve that mouth-watering golden crust while keeping the inside buttery soft. The key here is a hot pan and not overcrowding the scallops. The second aspect is the caper butter sauce. It’s a delectable combination of butter, garlic, a few drops of lemon juice, and capers, which brings a tangy, rich dimension to the scallops. Simple ingredients, big flavors!
Directions
1. To make the pan-seared sea scallops: Rinse the scallops with cold water and thoroughly pat dry with paper towels. Season scallops with salt and pepper to taste.
2. Melt butter in a large cast iron skillet over medium-high heat. Working in batches, add the scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side, no more. Set the pan-seared scallops aside on a warm plate.
3. For the caper butter sauce, melt one tablespoon of butter in the same skillet. Add minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in the capers and lemon juice; season with salt and pepper, and cook for 1 minute more.
4. Top the scallops with caper butter sauce and serve the pan-seared scallops immediately, garnished with parsley and with more caper butter sauce on the side. Enjoy with steamed spinach, garlic bread, toasted country bread, or baguette! ❤️
How to keep scallops leftovers
Keep any pan-seared scallop leftovers and the sauce in an airtight container stored in your refrigerator for up to 2 days. Reheat gently in a pan with a few drops of water to loosen up the sauce.
More sea scallop recipes
- Sea Scallops BLT Lettuce Wraps
- Pan-Seared Scallops with Creamed Corn
- Scallop Pasta Recipe with Caper Butter Sauce
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