Chestnut Free Pan-Seared Scallops with Brown Butter Capers
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Learn more →Ingredients
4 servings
- 1 ½ lb large dry-packed sea scallops (about 12–16 scallops), side muscle removed
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For the brown butter sauce
- 4 tbsp unsalted butter, cut into tablespoon pieces
- 2 tbsp capers, drained
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped
- lemon wedges, for serving
Instructions
- 1
Pat the scallops thoroughly dry on all sides with paper towels — they should feel tacky, not damp. Season both flat sides with the kosher salt and black pepper. Let them rest uncovered at room temperature for 5 minutes while you prepare the pan.
- 2
Heat the neutral oil in a 12-inch stainless steel or cast iron skillet over high heat until the oil just begins to smoke. Add the scallops in a single layer, flat side down, leaving at least 1 inch between each one. Sear undisturbed for 2 to 2 1/2 minutes, until the underside is deep golden brown and releases cleanly from the pan.
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