Jakobsmuscheln Piccata

Zutaten

• 1 pound sea scallops
• 3 Tablespoons olive oil
• 4 Tablespoons butter (unsalted, divided)
• 2 Tablespoons capers (jarred, drained)
• 1 clove garlic (grated or minced)
• 2 Tablespoons lemon juice
• 1 Tablespoon fresh parsley (minced)
• Kosher salt and pepper (to taste)

Zubereitung

1. 1

   Place the 1 pound sea scallops on a paper towel-lined plate. Pat them very dry with additional paper towels.

2. 2

   Season lightly on both sides with salt and pepper, then let the scallops sit at room temperature for 10 minutes before cooking.

3. 3

   Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the scallops and sear without moving, until the bottoms are golden brown, 3-4 minutes.

4. 4

   Add 1 TBSP butter to the skillet and flip the scallops over. Continue to cook for about 3 minutes longer, until the second side is golden. As the scallops cook, tilt the pan and spoon the hot butter and oil over them. Transfer the cooked scallops to a plate.

5. 5

   Return the now empty skillet to medium heat. Add the remaining 3 TBSP butter.

6. 6

   Once melted, add the 2 Tablespoons capers and 1 clove garlic. Bring to a simmer, and continue cooking until fragrant, about 1 minute.

7. 7

   Remove from the heat and add the 2 Tablespoons lemon juice and 1 Tablespoon fresh parsley. Season to taste with kosher salt. Nestle the cooked scallops in the sauce and enjoy!