Welcome to this comprehensive recipe guide! If you’re looking for an impressive yet easy-to-make dish, this Pan-Seared Sea Scallops Recipe with Butter Sauce is the perfect choice. Whether you’re a seafood enthusiast or just exploring new culinary horizons, this recipe will delight your taste buds and make any meal feel special.
Introduction to Sea Scallops Recipe
Sea scallops are a popular seafood choice, cherished for their delicate flavor and tender texture. This dish pairs pan-seared scallops with a rich and tangy caper butter sauce, making it an ideal option for both weeknight dinners and special occasions. In this guide, I’ll walk you through each step of the recipe, ensuring you achieve restaurant-quality results every time.
Fun Fact: Scallops have been enjoyed as a delicacy for centuries and were particularly prized in ancient Roman cuisine. The buttery, melt-in-your-mouth texture of fresh scallops makes them a must-try for seafood lovers.
Ingredients
To create this delightful sea scallops dish, you’ll need the following ingredients:
- 1 pound fresh scallops (dry-packed is best)
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 small jar of capers, drained
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Optional Ingredient Substitutions:
- For dairy-free: Replace butter with dairy-free alternatives like ghee or avocado oil.
- Low-sodium: Opt for a low-sodium seasoning blend instead of Kosher salt.
- Garlic sensitivity: Use roasted garlic for a milder flavor.
How to Make Sea Scallops Recipe – Step by Step
Follow these simple steps to make a perfect sea scallops recipe with butter sauce. Make sure to use fresh, high-quality scallops for the best results.
Step1: Prepare the Scallops
- Rinse and Dry the Scallops: Rinse the scallops under cold water and pat them dry thoroughly with paper towels.
- Season the Scallops: Season the scallops evenly with salt and pepper on both sides.
Step2: Sear the Scallops
- Heat Butter in the Skillet: Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
- Sear the Scallops: Arrange the scallops in a single layer and cook for 1-2 minutes per side until they are golden brown and translucent in the center. Avoid overcrowding the pan to ensure even cooking.
Step3: Make the Caper Butter Sauce
- Sauté the Garlic: Add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Capers and Lemon Juice: Stir in the drained capers and lemon juice, allowing the sauce to simmer for another minute.
Step4: Serve and Enjoy
- Plate the Scallops: Place the scallops on a warm serving dish and drizzle the caper butter sauce over them.
- Garnish with Fresh Herbs: Top with chopped parsley and serve immediately.
Serve this dish alongside steamed vegetables or crusty bread for a complete meal.
Helpful Tips
- Use Dry Scallops: Always opt for dry-packed scallops for the best sear and caramelization. Wet-packed scallops contain added water, which can hinder browning.
- Do Not Overcook: Scallops cook quickly, and overcooking can make them tough and rubbery. Aim for 1-2 minutes per side.
- Pat Scallops Dry: Thoroughly pat the scallops dry with paper towels to remove any excess moisture, which ensures a beautiful golden crust.
Cooking Tips
1. Use a Hot Pan
For perfectly seared scallops, make sure your skillet is hot before adding them. This step is crucial for achieving a crispy, caramelized exterior.
2. Don’t Overcrowd the Pan
Cook the scallops in batches if necessary. Overcrowding the pan reduces the heat and leads to steaming rather than searing.
3. Use a Non-Stick or Cast Iron Skillet
A heavy-bottomed skillet, such as cast iron, helps retain heat evenly, ensuring your scallops cook uniformly.
Serving Suggestions
- With Garlic Mashed Potatoes: Serve the scallops over a bed of creamy garlic mashed potatoes.
- Paired with a Crisp Salad: A fresh arugula or spinach salad complements the richness of the butter sauce.
- Accompanied by a Glass of White Wine: A crisp Sauvignon Blanc or Chardonnay pairs wonderfully with the delicate flavor of the scallops.
Nutritional Information
- Calories: 210 kcal
- Protein: 22g
- Fat: 12g
- Carbohydrates: 6g
- Sodium: 510mg
- Vitamins: High in Vitamin B12 and Omega-3 fatty acids.
Storage and Leftovers
If you have leftovers, follow these tips to keep your scallops fresh:
- Refrigerate: Store the scallops in an airtight container in the refrigerator for up to 2 days.
- Reheat Gently: To reheat, place the scallops in a skillet over low heat with a small amount of butter. Avoid using the microwave, as it can overcook the scallops.
Frequently Asked Questions (FAQs)
- What is the best way to thaw frozen scallops?
- Place frozen scallops in a bowl of cold water for 15-20 minutes until thawed.
- Can I use this recipe with bay scallops instead?
- Yes! Bay scallops are smaller, so adjust the cooking time to 30-60 seconds per side.
- What is the difference between wet and dry scallops?
- Dry scallops are untreated, while wet scallops are soaked in a solution that can affect texture and flavor.
- How do I know when the scallops are cooked through?
- The center should be slightly translucent, and the scallops should feel firm but springy to the touch.
Related Recipes
For more seafood inspiration, try these related recipes from Optimal Recipes:
- Golden Seared Scallops with Smoky Sweet Corn Cream – Elevate your scallop game with a savory corn cream sauce.
- Baked Sea Bream with Moroccan Chermoula – A flavorful alternative that showcases the versatility of seafood dishes.
Conclusion
Thank you for joining me in exploring this Pan-Seared Sea Scallops Recipe with Butter Sauce. I hope you’re inspired to try it at home. If you have any personal variations or additional tips, feel free to share them in the comments below. Happy Cooking!
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Sea Scallops Recipe – Easy Pan-Seared with Butter Sauce
Description
Welcome to this comprehensive recipe guide! If you’re looking for an impressive yet easy-to-make dish, this Pan-Seared Sea Scallops Recipe with Butter Sauce is the perfect choice. Whether you’re a seafood enthusiast or just exploring new culinary horizons, this recipe will delight your taste buds and make any meal feel special.
Ingredients
- 1 pound fresh scallops (dry-packed is best)
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 small jar of capers, drained
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Optional Ingredient Substitutions:
- For dairy-free: Replace butter with dairy-free alternatives like ghee or avocado oil.
- Low-sodium: Opt for a low-sodium seasoning blend instead of Kosher salt.
- Garlic sensitivity: Use roasted garlic for a milder flavor.
Instructions
Step 1: Prepare the Scallops
- Rinse and Dry the Scallops: Rinse the scallops under cold water and pat them dry thoroughly with paper towels.
- Season the Scallops: Season the scallops evenly with salt and pepper on both sides.
Step 2: Sear the Scallops
- Heat Butter in the Skillet: Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
- Sear the Scallops: Arrange the scallops in a single layer and cook for 1-2 minutes per side until they are golden brown and translucent in the center. Avoid overcrowding the pan to ensure even cooking.
Step 3: Make the Caper Butter Sauce
- Sauté the Garlic: Add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Capers and Lemon Juice: Stir in the drained capers and lemon juice, allowing the sauce to simmer for another minute.
Step 4: Serve and Enjoy
- Plate the Scallops: Place the scallops on a warm serving dish and drizzle the caper butter sauce over them.
- Garnish with Fresh Herbs: Top with chopped parsley and serve immediately.
Serve this dish alongside steamed vegetables or crusty bread for a complete meal.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Dry Scallops: Always opt for dry-packed scallops for the best sear and caramelization. Wet-packed scallops contain added water, which can hinder browning.
- Do Not Overcook: Scallops cook quickly, and overcooking can make them tough and rubbery. Aim for 1-2 minutes per side.
- Pat Scallops Dry: Thoroughly pat the scallops dry with paper towels to remove any excess moisture, which ensures a beautiful golden crust.
