Pan seared scallops are served in a delicious white wine lemon caper sauce! This special occasion recipe is so easy and comes together in less than 20 minutes! Just be sure not to overcook your scallops, only cook for 1 minute and 30 seconds or so per side! The larger the scallops the more delicious.
Need a delicious crazy date night recipe?
Or are you looking for an easy yet impressive special occasion recipe that will leave everyone wanting more? Maybe you just really just love scallops and you are looking to add a new recipe to your repertoire? Don’t be surprised if you make this one over and over again its that easy.
- 1/4 cup (57 grams) unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon pepper flakes
- 1 teaspoon lemon zest
- 1/3 cup (74 grams) white wine
- 1 teaspoon sugar
- 1 and 1/2 Tablespoons capers, drained and rinsed
- 2 Tablespoons(28 grams) lemon juice
- 1 Tablespoon fresh parsley, finely chopped
- For the Seared Scallops:
- 1 pound sea scallops, patted dry
- 1/2 tablespoon unsalted butter
- 1 tablespoon olive oil
- Freshly ground sea salt
- Freshly ground black pepper
Make the Lemony Caper Sauce
You’re going to want to do this first, so that when the scallops are pan seared, you can pour the sauce on top and serve right away!
To make the sauce you’ll need butter, garlic, salt and pepper, crushed red pepper flakes, lemon zest, lemon juice, and capers. Plus, white wine and sugar.
First, brown the butter. Then turn heat to medium and toss in the garlic, salt, pepper, pepper flakes, and lemon zest. Cook for a minute, until fragrant, then toss in the white wine and sugar and simmer, stirring occasionally, until the sauce is reduced. When the wine is reduced, toss in the capers, and then remove from heat and toss in the lemon juice and parsley. Taste and season with salt and more pepper, only if needed!
What to serve with?
These scallops are delicious with rice, pasta, asparagus, or just a side salad and some good crusty bread and a superb bottle of our white and Rose wines! Try linguini or angel hair, and then pour the scallops and sauce right on top! If it looks too dry, you can double the sauce and/0r drizzle with more olive oil or butter.
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