Seared Scallops with Lemon Caper Sauce

Andrea Potischman | Apr 3, 2024

Scallops – those tender, succulent jewels of the sea – are a delicacy cherished by seafood enthusiasts worldwide. Here is a classic pan-seared scallop with lemon caper sauce that all scallop lovers should have in their repertoire. But before we delve into this recipe, what exactly are scallops, and why are they such a coveted ingredient in the culinary world?

Bay Verses Sea Scallops

Scallops are mollusks that belong to the Pectinidae family, prized for their sweet, delicate flavor and tender texture. They’re classified into two main categories: bay scallops and sea scallops. Bay scallops are smaller and sweeter, typically found in shallow coastal waters, while sea scallops are larger and meatier, harvested from deeper ocean waters.

When browsing the seafood aisle at your local fish store, you’ll likely come across two types of scallops: dry-packed and wet-packed. Dry-packed scallops are free of any added water or preservatives, resulting in a richer flavor and better sear when cooked. Wet-packed scallops, on the other hand, are treated with a solution of water and sodium tripolyphosphate to preserve their moisture, which can affect both their taste and texture.

Lemon Caper Sauce

Now, let’s talk about the star of the show – the classic lemon caper sauce. The combination of lemon and capers is a simple way to balance the richness of certain dishes, particularly seafood and poultry, by adding a burst of acidity and brininess. This zesty sauce combines the bright flavors of fresh lemon juice, briny capers, and fragrant garlic, creating a perfect complement to the sweet, buttery scallops.

And the best part? This sauce is incredibly easy to prepare, requiring just a few simple ingredients and a quick sauté in the pan. This sauce is incredibly versatile and can be served drizzled over pan-seared or grilled fish or chicken but it can also be incorporated into pasta dishes for a burst of flavor.

This pan-seared scallops with lemon caper sauce not only makes a delicious and elegant meal but it’s also a healthy and quick option for busy nights. With minimal prep and cooking time, you can whip up this gourmet dish in minutes, leaving you more time to savor every bite and less time slaving away in the kitchen.

Seared Scallops with Lemon Caper Sauce

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Servings:

4

Prep:

20 minutes

Cook:

10 minutes

Wait:

10 minutes

Total:

30 minutes

Ingredients:

For the Brine:

• 1/3 cup Kosher salt, plus more for seasoning
• 1 cup hot water
• 4 cups ice water
• 1 1/2 pounds large sea scallops (about 5-6 per person)

For the Lemon Caper Sauce:

• 3 tablespoons Extra Virgin olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, grated
• 1/2 cup dry white wine
• 1 cup unsalted chicken or vegetable broth
• 2 tablespoons lemon juice
• 2 tablespoons capers, rinsed
• 1 tablespoon Dijon mustard
• Freshly ground black pepper, to taste
• Fresh dill fronds, for serving
• 2 teaspoons fresh chives, finely chopped
• 8 half lemon slices

Directions:

1. For the Brine: In a medium-size bowl add the salt and hot water and mix well to dissolve the salt. Add the ice water to cool the brine. Place the scallops into the brine and let stand for 10 minutes. Line a dinner plate with paper towels and set aside.
2. Drain the scallops, rinse well under cold water, and arrange in a single layer on the paper towel-lined dinner plate. Place another paper towel on top of the scallops and gently pat the scallops. Remove as much surface moisture as possible to help with browning. Let the scallops sit for about 8-10 minutes at room temperature before cooking.
3. Sprinkle the scallops lightly with salt on both sides and place them near your workstation. Place a large 12-inch sauté pan or cast iron skillet over medium-high heat. Add the olive oil and when it just begins to smoke.
4. Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan and help evenly brown them. Sear scallops without moving them until bottoms are a rich golden brown, 3 minutes.
5. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter. When the scallops are opaque in color and slightly firm to the touch, about 1 to 2 minutes, turn off the heat and transfer to a plate, do not discard pan.
6. In the same pan used for cooking the scallops turn heat to medium. Add the garlic and cook for 30 seconds until fragrant. Increase heat to medium-high and add wine. Simmer the wine, while stirring until the wine is reduced by half, about 2-3 minutes.
7. Turn the heat to high and add the chicken stock, lemon juice, and capers to the pan. Cook until the sauce is reduced by half, about 8-10 minutes. Remove the sauce from the heat and whisk in the Dijon mustard. Turn heat to medium and add scallops back to the pan, cook until warm, 1 minute. Season the sauce to taste with salt and pepper, as needed.
8. Garnish the scallops with dill fronds, chives, and lemon slices, and serve immediately.