Brown Butter Scallops with Lemon and Capers

Name: Brown Butter Scallops with Lemon and Capers
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound large (U18-20) sea scallops; 1/2 teaspoon kosher salt; 1/8 teaspoon pepper; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 6 tablespoons high-temperature cooking oil, such as grapeseed, peanut, soybean or corn, divided; 1 Half Stick (1/4 cup) Land O Lakes® Butter; 2 tablespoons capers, rinsed, drained; 1 tablespoon finely chopped shallot; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh Italian parsley, plus additional for garnish if desired; Lemon wedges, as desired for garnish

You don’t need to go to a five-star restaurant to enjoy five-star flavor, and this recipe is proof. A lemony brown butter sauce with briny capers takes these seared scallops to the next level. Serve with crusty bread to soak up every bit of sauce.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

30 min

Prep Time

30 min

Total Time

servings

Get started!

Keep screen on.

Ingredients

1 pound large (U18-20) sea scallops

¹/₂ teaspoon kosher salt

¹/₈ teaspoon pepper

2 tablespoons all-purpose flour

2 tablespoons cornstarch

6 tablespoons high-temperature cooking oil, such as grapeseed, peanut, soybean or corn, divided

1 Half Stick (1/4 cup) Land O Lakes® Butter

2 tablespoons capers, rinsed, drained

1 tablespoon finely chopped shallot

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh Italian parsley, plus additional for garnish if desired

Lemon wedges, as desired for garnish

How to make

STEP 1

Pat scallops dry with paper towels; season lightly with salt and pepper. Place flour on small plate; lightly coat each scallop with flour and cornstarch, shaking off any excess.
STEP 2

Heat large nonstick sauté pan over medium-high heat. Add oil; heat until it begins to shimmer. Add scallops, working in batches if needed to avoid overcrowding pan. Sauté, undisturbed, 2 minutes or until golden brown. Turn scallops over to brown other side. Between batches, wipe out pan, adding new oil to repeat process.
STEP 3

Remove browned scallops to plate; cover to keep warm. Wipe excess oil from pan. Reduce heat to medium. Add butter; cook over medium heat, stirring constantly, 2-3 minutes or until it begins to turn golden brown and foam subsides. Add capers and shallot; cook 1 minute. Add lemon juice and parsley. Season with additional salt and pepper, if needed.
STEP 4

To serve, spoon sauce onto serving platter; arrange scallops on top. Garnish with additional chopped fresh parsley and lemon wedges, as desired.