Seared Scallops with Brown Butter & Capers

Recipe courtesy of Homemade
Serves 2-4

Ingredients

• 1 lb dry sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 Tbsp neutral oil (grapeseed or avocado)
• 4 Tbsp unsalted butter
• 2 Tbsp capers, drained and patted dry
• 1 small garlic clove, lightly smashed (optional)
• Zest and juice of ½ lemon
• Chopped chives or dill for finishing

Directions

1. Prep the Scallops: Pat scallops very dry with paper towels. Season generously with salt and pepper just before cooking.
2. Sear: Heat a large skillet (preferably stainless steel for a good sear) over medium-high heat, then add oil to the pan.
3. Add scallops in a single layer, flat-side down, leaving space between each.
4. Cook undisturbed for 2–3 minutes until deeply golden. Flip and cook 1–2 minutes more until just opaque. Transfer to a plate.
5. Brown the Butter: Reduce heat to medium. Add butter to the same pan. Let it melt and foam, swirling occasionally, until nutty and deeply golden, about 2–3 minutes.
6. Add capers (and garlic, if using) and cook until capers crisp slightly and butter smells toasted.
7. Finish the Sauce: Remove pan from heat. Add lemon zest and a squeeze of lemon juice to taste.
8. Serve: Spoon brown butter and capers over scallops. Finish with herbs and a pinch of flaky salt.

Recipe Pairings