Sea Scallops With Brown Butter, Capers and Lemon
Preparation 15 min.
4 Appetizer servings
- 12 fresh sea scallops
- Sea salt
- freshly ground black pepper
- ¼ cup olive oil
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot
- 2 tablespoons salt-packed capers, rinsed of excess salt
- Juice of half a lemon
- ⅓ cup (packed) flat-leaf parsley leaves, finely chopped
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.