Scallops Recipes Capers

6 serve scallops with sauce. Do not crowd pan work in batches if necessary. Heat a large sauté pan or nonreactive skillet over medium high heat and add oil.

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Seared Scallops With Brown Butter Caper Sauce Recipe Scallop

5 add capers lemon zest brown butter.

Scallops recipes capers. Once the butter has melted remove from the heat. Add wine and capers. Pat scallops dry with paper towels and season lightly with salt and pepper. After 30 seconds add scallops.

Serve the sauce over the scallops garnished with parsley if desired. There is a lot of wonderful flavors retained in the pan and you want to incorporate it in the sauce. Remove from heat and stir in butter and pepper. Stir in the lemon zest butter and parsley.

Add scallops and sear about 2 minutes on each side. Toss gently in the sauce and serve. Immediately add the scallops to pan. Place scallops on serving plates and pour sauce over them.

Cook stirring and scraping up any browned bits until the wine is reduced by half about 1 minute. To complement the buttery scallops a luscious and bright lemon caper sauce is made right in the pan that the scallops were seared. Then turn off the heat add the capers lemon zest and brown butter to the pan. Pat scallops dry and sprinkle with salt and pepper.

Bring the mixture to a simmer and cook for about 6 7 minutes or until the wine has reduced slightly. Add the wine capers mustard and lemon juice to pan. Aromatic garlic white wine chicken broth lemon juice and capers are reduced until a thickened sauce is achieved. Sauté until well browned about 2 minutes then turn and cook other side.

Transfer scallops to serving plates cover and keep warm. Melt 1 tablespoon butter in a large heavy skillet over high heat.