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Seared Scallops with Creamy Lemon-Caper Sauce

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Seared Scallops with Creamy Lemon-Caper Sauce is an elegant and indulgent seafood dish that combines perfectly seared scallops with a rich, tangy lemon-caper sauce. Quick to prepare yet luxurious, this recipe is ideal for a special dinner or upscale appetizer. The tender, slightly sweet scallops pair beautifully with the creamy, zesty sauce, creating a restaurant-quality meal that’s perfect for any occasion. Serve this dish with a side of greens, roasted vegetables, or pasta for a well-rounded, flavorful meal.

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

Instructions

  • Prepare the scallops: Pat the scallops dry with paper towels to ensure a perfect sear. Season both sides with salt and pepper.

  • Heat the pan: In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes per side until golden brown and caramelized. Avoid moving them to get a perfect crust. Transfer the scallops to a plate and set aside.

  • Make the sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add white wine (if using) and simmer for 1-2 minutes to reduce. Skip this step if not using wine.

  • Add cream and lemon: Stir in heavy cream, lemon juice, and capers. Simmer for 2-3 minutes until the sauce thickens slightly.

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

  • Serve: Plate the scallops, drizzle with the creamy lemon-caper sauce, and garnish with parsley and lemon wedges. Serve immediately.

Notes

  • Storage: This dish is best served fresh, but if you have leftovers, store in an airtight container in the fridge for up to 1 day. To reheat, gently warm in a skillet over low heat, adding a splash of cream to maintain the sauce’s consistency.

  • Variations:

    • Herbs: Add fresh thyme or tarragon for an extra layer of flavor.

    • Garlic: For a garlicky flavor, sauté minced garlic in the butter before adding the wine and cream.

    • Spicy Option: Add a pinch of red pepper flakes to the sauce for extra heat.

    • Lighter Version: Substitute heavy cream with half-and-half or a plant-based cream alternative.

Find it online: https://avarecipe.com/seared-scallops-with-creamy-lemon-caper-sauce/