Recipes

Browned Butter Scallops with Capers and Lemon

Perfectly seared, tender scallops in a rich, yet light browned butter sauce.

12 fresh Maine Dayboat Scallops

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

Juice of half a lemon

⅓ cup (packed) flat-leaf parsley leaves, finely chopped

Pat scallops dry with paper towels, and season lightly with salt and pepper.

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. 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.

Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.

To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots, and capers over scallops, and serve.

SERVINGS: Makes 4 appetizer plates

ALLERGENS: Milk, Shellfish

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