Seared Scallops with Brown Butter and Capers

Ingredients

• 6fresh sea scallops
• al gustosalt and freshly ground black pepper
• 15–30 ml (1–2 tablespoons)cooking oil
• 57 g (4 tablespoons)unsalted butter
• 15 ml (1 tablespoon)shallot, finely chopped
• 30 ml (2 tablespoons)capers, rinsed and dried
• 60 ml (1/4 cup)lemon juice
• 1/2fresh parsley, finely chopped

Instructions

1. 1

   Rinse and dry

   Put the scallops in a large bowl, fill it with cold water and drain it several times, agitating the scallops to help remove any sand. If an abductor muscle is attached, remove and discard it. Set the scallops on a tray lined with kitchen paper, pat their tops dry and refrigerate for 1 hour.

2. 2

   Sear the scallops

   Take the scallops out of the fridge and season with salt and pepper. Heat a pan over medium-high heat, swirl in 1–2 tablespoons of oil to coat the cooking surface, then add the scallops. After about 1 minute, add 1 tablespoon of butter and baste the scallops with the melted butter. Cook until well browned, about 2–3 minutes in total, then turn them over and cook for another 30 seconds while basting. Transfer to a dish lined with kitchen paper.

3. 3

   Make the sauce

   Pour away the cooking oil and return the pan to the hob over medium heat. Add the remaining 3 tablespoons of butter and cook until it foams and turns golden. Add the shallot and capers and sauté for 30 seconds to 1 minute, taking care not to let the butter brown too much. Stir in the lemon juice and parsley, then season with salt and pepper.

4. 4

   Sauce and serve

   Remove the kitchen paper from the dish. Spoon the brown butter sauce over the scallops and serve.

5. 5

   Serve with linguine

   Alternatively, serve the scallops with Cream and Clam Broth Linguine.

What are seared scallops?

Scallops are bivalve shellfish with a delicate, slightly sweet flavour. This preparation pairs them with the classic combination of browned butter and lemon, with capers and shallot adding a salty, savoury edge.

The method keeps the scallops simple: rinse away any grit, dry them thoroughly and sear them briefly in a hot pan. The sauce is made in the same pan, so it picks up the browned flavours left behind.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 20g protein, 4g carbs, 18g fat.

The scallops provide most of the protein, while the butter and cooking oil contribute most of the fat and energy. The small amount of lemon juice and shallot contributes some carbohydrate. Balance the plate with a generous portion of vegetables or salad alongside.

Preparing the scallops

Rinsing: Repeatedly filling and draining the bowl helps loosen sand. Remove any attached abductor muscle, which can be chewy, before cooking.

Drying: Patting the scallops dry and chilling them uncovered for an hour gives surface moisture time to evaporate. This is useful for getting a browned exterior.

Getting a good sear

Hot pan: Heat the pan over medium-high heat before adding the oil and scallops. Spread the oil across the cooking surface so the scallops make even contact.

Room to brown: Arrange the scallops with space between them; if your pan is small, cook them in batches. Add the first tablespoon of butter after about a minute, then baste as they cook.

When they are done

Colour: Cook the first side until well browned, about 2–3 minutes, then turn and cook for another 30 seconds while basting. Scallops can become tough if left in the pan too long.

Timing: Scallops vary in size, so use the stated times as a guide and keep a close eye on them. The recipe gives no internal temperature; follow the visual browning and brief cooking time.

Making the brown butter sauce

Golden butter: After pouring away the cooking oil, melt the remaining butter over medium heat. Take care as it foams and turns golden, since it can darken quickly.

Bright finish: The shallot and capers need only 30 seconds to 1 minute in the butter. Lemon juice and parsley go in at the end to keep the sauce lively.

Serving the scallops

Plating: Spoon the sauce over the scallops just before serving so their browned surfaces remain appealing. A simple green vegetable or salad makes a fresh accompaniment.

With pasta: The recipe also suggests serving them with Cream and Clam Broth Linguine. Keep the scallops as a topping or serve them alongside.

Recipe notes & tips

• Rinse the scallops several times in cold water to help remove grit.
• Dry the scallops thoroughly before refrigerating them.
• Make sure the pan is hot and the oil coats its cooking surface before adding the scallops.
• If the scallops do not fit with space between them, sear them in batches.
• Watch the butter closely as it foams, and add the shallot and capers before it becomes too dark.
• Have the lemon juice and parsley ready so they can go into the sauce promptly.

Variations

• Add garlic: Stir a little finely chopped garlic into the butter with the shallot.
• Use extra herbs: Swap in or add finely chopped chives alongside the parsley.
• Add chilli: Stir a pinch of chilli flakes into the sauce for gentle heat.
• Serve with greens: Pair the scallops with steamed green vegetables for a simple plate.
• Make it a pasta meal: Serve with linguine as suggested in the recipe.

Common mistakes to avoid

• Wet scallops: Excess moisture makes browning harder; pat them dry and chill them for the stated hour.
• Crowded pan: Scallops can steam instead of sear; cook in batches if needed.
• Pan not hot enough: The scallops may not brown properly; heat the pan over medium-high before adding them.
• Overcooking: Scallops can turn tough; keep to the brief cooking time and watch the colour.
• Butter too dark: Browned butter can quickly become burnt; add the shallot and capers once it is golden.

How to store

For the best texture, serve the scallops straight away. If you have leftovers, refrigerate them promptly in a covered container and use within 1 day; reheat gently in a pan until just warmed through, taking care not to overcook them.

Frequently asked questions