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Scallops With Caper Pan Sauce

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25min

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4 servings

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Scallops With Caper Pan Sauce is an elegant and flavorful dish that elevates the natural sweetness of sea scallops with a tangy, briny sauce. This restaurant-quality meal features perfectly seared scallops with a golden crust, complemented by a rich, buttery sauce infused with the bright flavors of capers, lemon, and fresh herbs. The dish strikes a beautiful balance between the delicate taste of the scallops and the bold, savory notes of the pan sauce. Quick to prepare yet impressive in presentation, this recipe is ideal for special occasions, date nights, or when you want to treat yourself to a gourmet seafood experience at home.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
0 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare scallops

Pat the scallops dry with paper towels. Season with salt and pepper.

2
Heat pan

Heat olive oil in a large skillet over medium-high heat.

3
Sear scallops

Add scallops to the hot pan and sear for 2-3 minutes on each side until golden brown. Remove from pan and set aside.

4
Prepare aromatics

Finely chop the shallot and mince the garlic cloves.

5
Start sauce

In the same pan, melt 1 tablespoon of butter. Add chopped shallot and minced garlic, sauté for 1-2 minutes until fragrant.

6
Add wine

Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

7
Add lemon and capers

Stir in lemon juice and capers. Simmer for another 1-2 minutes.

8
Thicken sauce

Sprinkle flour over the sauce and whisk to combine. Cook for 1 minute to remove raw flour taste.

9
Finish sauce

Add remaining butter and stir until melted and sauce is slightly thickened.

10
Prepare herbs

Finely chop the fresh parsley.

11
Add herbs

Stir chopped parsley into the sauce. Season with remaining salt and pepper to taste.

12
Combine and serve

Return scallops to the pan, coat with sauce, and heat through. Serve immediately.

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