ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
94% would make again

Scallops With Caper Pan Sauce

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

  1. Season the scallops on both sides with salt and pepper.
  2. 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.
  3. Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
  4. Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
  5. 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.
  6. 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

  1. Season the scallops on both sides with salt and pepper.
  2. 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.
  3. Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
  4. Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
  5. 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.
  6. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.