Seared Scallops in Brown Butter & Capers

Posted by Alayne Gardner-Carimi on

Serve with grilled summer squash for an elegant, yet simple, dish! Recommended pairing: Vinhas Altas

Ingredients (4 servings)
12 fresh jumbo diver sea scallops
Sea salt and freshly ground black pepper to taste
¼ cup vomFASS Don Carlos Extra Virgin Olive Oil
3 Tbsp unsalted butter
1 Tbsp finely chopped shallot
2 Tbsp salt-packed capers, rinsed of excess salt
1 tsp vomFASS Calamansi Balsamic
2 tsp fresh lemon juice
¼ cup (packed) flat-leaf parsley leaves, finely chopped

Remove and discard the side muscle if it’s there. 
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 briefly cook other side. 
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 Calamansi Balsamic and 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.

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