Scallops With Caper Pan Sauce

Scallops With Caper Pan Sauce

4.7(61)

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.

Cook Time
9 minutes
Total Time
14 minutes
Yield
2 servings

Ingredients

  • 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 clove garlic, minced
  • ¼ cup capers (30 g), drained and rinsed
  • ½ cup white wine (60 mL), such as Sauvignon Blanc

Nutrition Info

  • Calories 263
  • Fat 8g
  • Carbs 19g
  • Fiber 1g
  • Sugar 2g
  • Protein 26g

How to Make It

1. Step
Season the scallops on both sides with salt and pepper.
2. Step
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. Step
Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
4. Step
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. Step
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 over the scallops. Serve hot.
6. Step
Enjoy!

Tags

VegetarianUnder 1 HourUnder 45 MinutesUnder 15 MinutesUnder 30 MinutesLow-SugarHigh-ProteinEvery OccasionStove TopSeafoodDinnerPan FryDate NightCasual PartyTongsCutting Board

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