Description
Succulent pan-seared scallops with lemon caper sauce dance elegantly on dinner plates, showcasing Mediterranean coastal charm. Crisp golden exteriors and tangy sauce invite seasoned cooks to savor delicate seafood perfection in minutes.
Ingredients
Scale
Main Ingredients:
- 1 pound large scallops (1 ½ inches wide, about 14 to 16)
- 1 cup unsalted chicken broth
- ½ cup white wine (optional)
Seasoning and Flavor Enhancers:
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoons capers (rinsed)
- 1 tablespoon dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon chopped dill
- 1 teaspoon chopped chives
- Kosher salt (for seasoning)
- Black pepper (for seasoning)
Brine Solution:
- ⅓ cup kosher salt
- 1 cup hot water
- 4 cups ice water
Garnish:
- 6 lemon wedges
Instructions
- Prepare a briny bath for scallops by dissolving kosher salt in hot water, then cooling with ice water. Submerge scallops for 10 minutes to enhance texture and remove excess moisture.
- Thoroughly pat scallops dry with paper towels to ensure a crisp exterior.
- Heat a heavy-bottomed skillet until it’s just smoking, then add olive oil that ripples across the surface.
- Carefully place scallops in the pan, leaving space between each one to prevent steaming. Press gently with a spatula to maximize contact with the hot surface.
- Sear undisturbed for 3-3½ minutes until a golden-brown crust forms. The scallops will naturally release from the pan when ready to flip.
- Turn scallops and immediately add butter, using a spoon to baste the tops continuously. Cook until opaque and firm to the touch, then transfer to a warm plate.
- In the same skillet, sauté minced garlic until fragrant at medium heat.
- Deglaze the pan with white wine, reducing by half to concentrate flavors.
- Pour in broth, then add lemon zest, juice, and capers. Simmer until the sauce begins to thicken slightly.
- Whisk in Dijon mustard to create a smooth, creamy consistency.
- Stir in fresh dill and chives for a bright, herbaceous finish.
- Gently return scallops to the sauce, warming for 2 minutes to marry the flavors.
- Plate immediately, spooning the lemon caper sauce over the golden-brown scallops.
Notes
- Ensure scallops are completely dry before searing to achieve a perfect golden-brown crust without steaming.
- Salt and pepper generously just before cooking to enhance the natural sweetness of the seafood.
- Use a heavy-bottomed pan like cast iron for even heat distribution and the best possible sear.
- Swap out capers for chopped green olives if you want a different briny flavor profile or have dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 75 mg