Pan-Seared Sea Scallops Recipe with Butter Sauce – How to Cook Sea Scallops — Eatwell101

Pan-Seared Scallop Recipe – This pan-seared scallops recipe with butter sauce will make you feel like a pro chef! This easy recipe delivers juicy scallops, seared just right and smothered in a flavorful buttery caper sauce. It’s the perfect meal for any occasion, from weeknight dinners to a special date night. We like serving the scallops with steamed spinach, crusty country bread, or garlic bread, but nothing prevents you from turning it into a more complete meal with teh addition of rice or pasta. Enjoy!

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Ingredients list for the Pan-Seared Scallops Recipe

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Pan-seared sea scallops recipe

This pan-seared scallops recipe is all about mastering two main aspects: First, searing the scallops to perfection to achieve that mouth-watering golden crust while keeping the inside buttery soft. The key here is a hot pan and not overcrowding the scallops. The second aspect is the caper butter sauce. It’s a delectable combination of butter, garlic, a few drops of lemon juice, and capers, which brings a tangy, rich dimension to the scallops. Simple ingredients, big flavors!

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the pan-seared sea scallops: Rinse the scallops with cold water and thoroughly pat dry with paper towels. Season scallops with salt and pepper to taste.

2. Melt butter in a large cast iron skillet over medium-high heat. Working in batches, add the scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side, no more. Set the pan-seared scallops aside on a warm plate.

3. For the caper butter sauce, melt one tablespoon of butter in the same skillet. Add minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in the capers and lemon juice; season with salt and pepper, and cook for 1 minute more. 

4. Top the scallops with caper butter sauce and serve the pan-seared scallops immediately, garnished with parsley and with more caper butter sauce on the side. Enjoy with steamed spinach, garlic bread, toasted country bread, or baguette! ❤️

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How to keep scallops leftovers

Keep any pan-seared scallop leftovers and the sauce in an airtight container stored in your refrigerator for up to 2 days. Reheat gently in a pan with a few drops of water to loosen up the sauce.

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