Browned Butter Scallops With Capers and Lemon | Dorothy Lane Market

Browned Butter Scallops With Capers and Lemon

PREP TIME 5 mins
COOK TIME 10 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 12 fresh Cape Sea Scallops
  • ¼ tsp salt and pepper, to taste
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 3 Tbsp butter
  • 1 Tbsp finely chopped shallot
  • 2 Tbsp salt-packed capers, rinsed of excess salt
  • ½ lemon, juiced
  • ⅓ cup packed flat-leaf parsley leaves, finely chopped

INSTRUCTIONS

1
Pat scallops dry with paper towels, and season lightly with salt and pepper.
2
Heat a large sauté pan or nonreactive skillet over medium-high heat and add oil. After 30 seconds add scallops; do not crowd pan, work in batches if necessary.
3
Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden brown, transfer scallops to a platter; cover and keep warm.
4
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden.
5
Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
6
To serve, place 6 scallops on each of 2 warmed plates. Spoon butter, shallots, and capers over scallops, and serve.

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Browned Butter Scallops With Capers and Lemon

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 10 mins
SERVINGS 2

INGREDIENTS

  • 12 fresh Cape Sea Scallops
  • ¼ tsp salt and pepper, to taste
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 3 Tbsp butter
  • 1 Tbsp finely chopped shallot
  • 2 Tbsp salt-packed capers, rinsed of excess salt
  • ½ lemon, juiced
  • ⅓ cup packed flat-leaf parsley leaves, finely chopped

INSTRUCTIONS

1
Pat scallops dry with paper towels, and season lightly with salt and pepper.
2
Heat a large sauté pan or nonreactive skillet over medium-high heat and add oil. After 30 seconds add scallops; do not crowd pan, work in batches if necessary.
3
Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden brown, transfer scallops to a platter; cover and keep warm.
4
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden.
5
Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
6
To serve, place 6 scallops on each of 2 warmed plates. Spoon butter, shallots, and capers over scallops, and serve.

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