Why You’ll Love This Recipe

Seared scallops are a luxurious yet quick-to-make seafood option that is perfect for impressing your guests. The creamy lemon-caper sauce offers the right balance of richness, tang, and a bit of briny goodness from the capers. The combination of perfectly seared scallops with this luscious sauce makes every bite a treat. Whether you’re celebrating a special occasion or just craving a fine dining experience at home, this recipe delivers in both flavor and presentation.

Ingredients

• 1 lb large sea scallops, patted dry

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• Salt and pepper, to taste

• 1/4 cup dry white wine (optional)

• 1/4 cup heavy cream

• 2 tablespoons fresh lemon juice

• 1 tablespoon capers, drained and chopped

• 1 tablespoon fresh parsley, chopped (for garnish)

• Lemon wedges, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the scallops: Pat the scallops dry with paper towels to ensure they sear properly. Season both sides with salt and pepper.

2. Heat the pan: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the scallops. Sear them for about 2-3 minutes on each side, until golden brown and caramelized. Avoid moving them around too much to get the perfect sear. Once seared, transfer the scallops to a plate and set aside.

3. Make the sauce: In the same skillet, lower the heat to medium and add the butter. Once the butter melts, add the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly. If you prefer not to use wine, skip this step and proceed with the next.

4. Add the cream and lemon: Stir in the heavy cream, lemon juice, and capers. Let the sauce simmer for another 2-3 minutes until it thickens slightly.

5. Finish the dish: Return the scallops to the skillet and gently spoon the sauce over the top. Let them warm in the sauce for about 1-2 minutes.

6. Serve: Plate the scallops and drizzle with the creamy lemon-caper sauce. Garnish with fresh parsley and lemon wedges. Serve immediately.

Servings and Timing

• Servings: 2 servings

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

1. Herb variations: Add some fresh thyme or tarragon to the sauce for an extra layer of flavor. These herbs pair wonderfully with seafood.

2. Garlic addition: For a garlicky kick, sauté a couple of minced garlic cloves in the butter before adding the wine and cream.

3. Make it spicy: If you enjoy heat, add a pinch of red pepper flakes to the sauce for a touch of spice.

4. Substitute the cream: If you’re looking for a lighter version, you can substitute heavy cream with half-and-half or a plant-based cream alternative.

Storage/Reheating

This dish is best enjoyed fresh, as scallops tend to lose their texture when stored. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, gently warm the scallops in a skillet over low heat, adding a splash of cream to keep the sauce creamy and prevent it from drying out.

FAQs

1. Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry to ensure they sear properly.

2. What if I don’t have white wine?

If you don’t have white wine, you can skip it and proceed with the recipe. The sauce will still be delicious with just the cream, lemon, and capers.

3. Can I use a different sauce with seared scallops?

Yes, scallops pair well with a variety of sauces such as beurre blanc (butter sauce), garlic butter sauce, or a tomato-based sauce.

4. Can I use scallops that are already cooked?

While it’s best to use raw scallops for searing, you can use pre-cooked scallops. Simply heat them in the sauce for a couple of minutes to warm them through without overcooking.

5. Can I add vegetables to this dish?

Absolutely! You can serve the scallops over sautéed spinach, roasted asparagus, or steamed green beans for a complete meal.

6. How do I know when the scallops are done?

Scallops are done when they turn golden brown on both sides and have an opaque center. They should be tender and slightly firm to the touch.

7. How do I get the perfect sear on scallops?

Ensure the scallops are dry before searing. Make sure your pan is hot enough and avoid overcrowding the pan to achieve the perfect golden crust.

8. Can I make this dish ahead of time?

It’s best to cook the scallops just before serving to maintain their texture. However, you can make the sauce ahead of time and refrigerate it, then reheat it when ready to serve.

9. Can I make this recipe dairy-free?

Yes, you can use a dairy-free cream alternative and replace the butter with olive oil or a vegan butter substitute for a dairy-free version.

10. Can I serve these scallops over pasta?

Yes, this dish would pair wonderfully with pasta. Serve the scallops and creamy sauce over a bed of linguine, spaghetti, or even rice.

Conclusion

Seared Scallops with Creamy Lemon-Caper Sauce is a delightful dish that combines the tender, sweet flavor of scallops with a rich, tangy sauce. It’s a simple yet sophisticated meal that’s perfect for any occasion. Whether you’re cooking for a special celebration or just treating yourself to something luxurious, this recipe is sure to impress. Quick to prepare and full of flavor, it’s a perfect addition to your seafood repertoire.

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