Pan-Seared Scallops with Lemon-Garlic Caper Butter Sauce
A bright and elegant dish that combines pan-seared scallops with a zesty lemon-garlic caper butter sauce, perfect for a weeknight dinner or special occasion.
Ingredients
Main Ingredients
- 1 pound large sea scallops, side muscle removed Make sure they are dry before cooking.
- to taste allowance Kosher salt For seasoning both sides of the scallops.
- 3 tablespoons extra-virgin olive oil, divided Use for searing scallops and making the sauce.
Lemon Garlic Caper Sauce Ingredients
- 1 1/2 teaspoons pink peppercorns, lightly crushed Adds a bit of spice to the sauce.
- 1 medium shallot, finely minced
- 1 small garlic clove, finely minced
- 1 teaspoon capers, rinsed and finely chopped For salty, briny flavor.
- 1 cup vegetable stock
- 1 teaspoon fresh lemon juice For acidity.
- 4 tablespoons unsalted butter, cut into pieces Adds richness to the sauce.
- 1 tablespoon heavy cream For a creamy texture.
- 1/2 teaspoon fresh lemon zest Enhances lemon flavor.
Garnish
- to taste allowance fresh chives, finely chopped For garnish.
- to taste allowance extra lemon zest, optional Use for additional presentation and flavor.
Instructions
Preparation
- Gently crush the pink peppercorns using a mortar and pestle or the bottom of a skillet. Set aside.
- Pat the scallops very dry with paper towels. Season both sides with salt and refrigerate for at least 15 minutes. Pat dry again before cooking.
Cooking Scallops
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add the scallops in a single layer without overcrowding. Cook without moving for 2–3 minutes until a deep golden crust forms. Flip and cook the other side for about 2 minutes more.
- Transfer the scallops to a plate and wipe the skillet clean.
Making the Sauce
- Return the skillet to medium heat and add the remaining tablespoon of olive oil. Stir in the crushed peppercorns, shallot, garlic, and capers. Cook for 2–3 minutes, stirring often, until fragrant and softened.
- Add the vegetable stock and lemon juice. Bring to a boil and let it reduce by about one-third, around 7–8 minutes.
- Lower the heat and whisk in the butter a little at a time until smooth and glossy. Stir in the cream and lemon zest. Taste and adjust salt if needed.
Serving
- Return the scallops to the pan and gently spoon the sauce over them. Warm for 1–2 minutes until heated through.
- Serve immediately, garnished with chopped chives and extra lemon zest if desired.
Notes
Pat scallops very dry before cooking for the best sear. Use a hot skillet and do not move scallops while they sear. You can make the sauce ahead and refrigerate it for up to one day. Reheat gently before adding the scallops.