Red Meat Allergy Friendly Pan-Seared Scallops with Brown Butter Capers

Total time30 min

Prep time10 min

Cook time15 min

Red Meat Allergy Friendly Pan-Seared Scallops with Brown Butter Capers

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Ingredients

4 servings

1 ½ lb large dry-packed sea scallops (about 12–16 scallops), side muscle removed
½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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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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