Pan-Seared Scallops With Lemon Caper Sauce

Most people think of scallops as a fine-dining dish only to be enjoyed by the wealthy. The truth is this little bivalve packs tons of flavor and can be cooked by anyone with the right preparation. The key to mastering the art of cooking scallops is largely in the sear. Getting it just right will take some practice, but following three easy steps will ensure your scallops come out perfectly on the plate every time. The lemon caper sauce elevates and brightens the richness of the dish and adds an amazing depth of flavor.

If you’ve never tried scallops (but always wanted to), you’ll know what all the fuss is about once you taste this dish. Scallops are seafloor dwellers that get around in fluted shells, propelling themselves with the help of a muscle called the adductor. This smart seafood choice–when wild-caught–is sustainable and delicious. It’s buttery flavor and firm texture have made it a favorite among chefs and their patrons. (1)

These bivalves are also incredibly healthy. Packing almost 20 grams of protein per 3oz serving, scallops are low in calorie and contain several helpful trace minerals. Including them in your diet can increase your intake of selenium, zinc, and copper and provide essential omega-3 fatty acids. These minerals–specifically selenium–boost brain function and can add to your overall health. (2)

3 Steps To Amazing Pan-Seared Scallops

Brine the scallops before cooking to ensure the most tender texture. Using a simple saltwater solution, let them soak for 10 minutes prior to searing to keep all of the moisture in while adding a light seasoning.
Make sure the surfaces of the scallops are as dry as possible before seasoning. This prevents steam in the pan from ruining the beautiful caramelization process that takes place when searing. Simply sandwich them between a paper towel until they are slightly tacky to the touch.
Use high heat and a cast-iron or stainless steel skillet for cooking. Before you gently place your scallops into the pan to sear, you want your skillet to be sizzling hot. They’ll cook fast, so make sure to keep a watchful eye on them so they don’t overcook. The resulting color and texture will be disappointing if they spend too much time on the heat. Basting them at the end with a bit of butter will add to the overall browning and flavor.

Last but not least, the lemon caper sauce can be made in the same pan you just seared your scallops in. All of the rich aromas and flavors used in the cooking process will incorporate themselves beautifully into the reduction. Make sure not to skip the dijon, even if you’re not a mustard person. All of these flavors, whether pungent, zesty or rich, will pair together harmoniously.

The recipe is easy to follow and is sure to wow any guest or family member with its stunning presentation. Pair your dish with green vegetables like asparagus or broccoli, or toss everything with fresh pasta for a more filling meal. Whatever way you choose to present your meal, you’ll have learned a true chef’s skill in pan-searing the best scallops.

Ingredients

⅓ cup kosher salt (plus more for seasoning)

1 cup hot water
4 cups ice water
1 pound 1 ½ inch wide large scallops (about 14 to 16)

3 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic

½ cup white wine (optional)
1 cup unsalted chicken broth
1 teaspoon lemon zest

2 tablespoons lemon juice
2 tablespoons rinsed capers
1 tablespoon dijon mustard

Black pepper to taste
1 tablespoon chopped dill
1 teaspoon chopped chives

6 lemon wedges

Instructions

Make the brine by combining the salt and hot water in a medium-sized bowl. Stir to dissolve.
Add ice water to bring down the temperature of the brine, and add scallops once cooled. Let stand for 10 minutes. Line a sheet pan with paper towels and set it to the side.

Drain the scallops from the brine and rinse under cold water. Arrange in a single layer on the paper towel-lined sheet pan, placing another paper towel layer on top. Gently pat the scallops dry, making sure to remove as much moisture as possible from the surface.
Let scallops rest for 10 minutes at room temperature.
Lightly salt the scallops on both sides.

Heat olive oil over medium-high heat in a 12-inch stainless steel saute pan or cast-iron skillet. The desired heat is reached when the oil ripples and just starts to smoke.
Place each scallop into the hot pan, making sure not to crowd them. Press them lightly with a spatula to ensure a proper sear.
Sear the scallops for about 3 to 3 1/2 minutes or until bottoms a golden brown. Make sure not to move them around in the pan, though you can lift up an edge to check for doneness.

Adding butter to the pan, turn the scallops over. Tilt the pan to scoop up the butter with a spoon, lightly basting them as they cook.
The scallops are done when they are firm to the touch and opaque in color, usually after about 1 to 2 minutes. Turn off the heat and transfer all scallops to a plate, keeping the pan and juices on the stove.
Turn the heat back to medium and add the garlic to the same pan. Cook for approximately 1 minute until the garlic is fragrant but not browned.

Turn the heat up to medium-high and add the white wine until simmering, stirring occasionally for about 3 minutes until the liquid is reduced by half.
Turn the heat up to high and add the lemon juice and zest, chicken stock, and capers. Cook, stirring occasionally, for 8 to 10 minutes or until sauce is reduced by half. You should finish with about 1/2 cup of sauce.
Turn off heat and whisk in the dijon mustard until fully incorporated. Taste and season with salt and pepper if desired, then turn the burner on again to medium heat.

Add the scallops back to the pan of sauce and cook until warmed, about 2 minutes.
Spoon some of the sauce onto a plate, adding the scallops, and serve immediately. Garnish with chopped dill and chives with lemon wedges on the side.