94% would make again
Scallops With Caper Pan Sauce
featured in How To Make Restaurant Quality Seafood At Home
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don’t need to wait for a special occasion to indulge.
Tasty Team
Total Time
14 minutes
14 min
Prep Time
5 minutes
5 min
Cook Time
9 minutes
9 min
Total Time
14 minutes
14 min
Prep Time
5 minutes
5 min
Cook Time
9 minutes
9 min
Ingredients
for 2 servings
- 12 large sea scallops
- kosher salt, to taste
- freshly ground black pepper, to taste
- ½ stick unsalted butter, divided
- 1 tablespoon olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- ¼ cup caper (30 g), drained and rinsed
- ½ cup white wine (60 mL), such as Sauvignon Blanc
Nutrition Info
- Calories 647
- Fat 10g
- Carbs 36g
- Fiber 1g
- Sugar 2g
- Protein 91g
Estimated values based on one serving size.
Preparation
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3–4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Ingredients
for 2 servings
- 12 large sea scallops
- kosher salt, to taste
- freshly ground black pepper, to taste
- ½ stick unsalted butter, divided
- 1 tablespoon olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- ¼ cup caper (30 g), drained and rinsed
- ½ cup white wine (60 mL), such as Sauvignon Blanc
Nutrition Info
- Calories 647
- Fat 10g
- Carbs 36g
- Fiber 1g
- Sugar 2g
- Protein 91g
Estimated values based on one serving size.
Preparation
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3–4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
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