Pan-Seared Scallops with Brown Butter Caper Sauce Recipe

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 220  C
Servings: 2
Best Season: All Seasons
Description

This Pan-Seared Scallops with Brown Butter Caper Sauce recipe creates a restaurant-quality seafood dish right at home. Juicy golden scallops are seared to perfection, then finished with a rich, nutty brown butter sauce infused with garlic, capers, and fresh lemon. It’s simple, elegant, and ideal for a quick gourmet dinner.

Ingredients
    For the Scallops
  • 450 g large sea scallops (patted completely dry)
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1.5 tbsp olive oil
  • 1 tbsp unsalted butter
    • For the Brown Butter Caper Sauce
  • 4 tbsp unsalted butter
  • 2 cloves garlic (minced)
  • 1.5 tbsp capers (drained)
  • 1 tbsp lemon juice (freshly squeezed)
  • 0.25 tsp crushed red pepper flakes (optional)
  • 1 tbsp fresh parsley (finely chopped)
  • A pinch of sea salt, to taste
Instructions
    Prepare the Scallops
  1. 1
    Lay the scallops on a paper towel and pat both sides very dry. Moisture prevents proper searing, so take your time. Once dry, season lightly with sea salt and black pepper.
    2. Heat the Pan
  2. 2
    Place a large stainless-steel or cast-iron skillet over medium-high heat. Add olive oil and let it heat until shimmering. The pan should be very hot but not smoking.
    3. Sear the Scallops
  3. 3
    Place the scallops in the pan, flat side down. Avoid overcrowding. Sear for 2–3 minutes without moving them. When a deep golden crust forms, flip them. Add 1 tbsp butter and cook for another 1–2 minutes until just opaque in the center.
    4. Transfer Scallops and Keep Warm
  4. 4
    Remove the scallops from the pan immediately to prevent overcooking. Set aside on a warm plate.
    5. Make the Brown Butter
  5. 5
    In the same pan, lower the heat to medium and add 4 tbsp butter. Let it melt, bubble, and turn golden brown with a nutty aroma. This takes about 2–3 minutes. Scrape the brown bits from the pan for added flavor.
    6. Add Garlic and Capers
  6. 6
    Add minced garlic and capers into the brown butter. Cook for 30 seconds until fragrant. Do not burn the garlic.
    7. Finish the Sauce
  7. 7
    Add lemon juice, red pepper flakes (optional), and chopped parsley. Stir well. Taste and adjust seasoning with a pinch of salt.
    8. Assemble & Serve
  8. 8
    Return the scallops to the pan and spoon the hot brown butter sauce over them. Plate immediately and drizzle extra sauce on top.
Note

Dry Scallops Are Key: Moisture prevents browning. Pat multiple times if needed.

Don’t Overcook: Scallops cook quickly. Overcooking can make them rubbery.

Serving Ideas: Serve over mashed potatoes, buttered pasta, risotto, or a simple salad.

Storage: Best eaten fresh. However, cooked scallops can be stored for 1 day in the refrigerator. Reheat gently in a pan.

Variations:

  • Add a splash of white grape juice (non-alcoholic) for sweetness.
  • Swap parsley with dill or chives for a different aroma.
Keywords: seafood recipe, scallops dinner, brown butter sauce, gourmet stovetop recipe
Read it online: https://petitepanini.com/recipe/pan-seared-scallops-with-brown-butter-caper-sauce-recipe/