Seared Diver Scallops with Caper-Honey Sauce

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
Share This Recipe


1/4 cup sherry vinegar

2 tablespoons salt-packed Spanish capers, soaked in 2 changes of water, then chopped

2 tablespoons honey 

1/2 cup fresh dill

1/2 cup fresh tarragon leaves 

2/3 cup extra-virgin olive oil 

Kosher salt and freshly cracked black pepper 

8 diver scallops (U10), washed and muscle removed 

3 tablespoons canola oil 

2 tablespoons butter 


  1. In a blender, combine the vinegar, capers, honey and about half of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Reserve at room temperature for finishing.
  2. Score the scallops by making 1/8-inch-deep crosshatches across the top side of each (like a checkerboard). Season with freshly cracked black pepper. Dry the scallops thoroughly on paper towels.
  3. In a medium saute pan, heat the canola oil over medium-high heat until it just begins to show ripples. Place the scallops scored-side down into the oil for 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium rare. Season with salt.
  4. Place the scallops on a serving plate and spoon some of the caper-honey sauce over the top. Top with the remaining tarragon and dill.

Seared Scallops

Pan Seared Diver Scallops

Pan Seared Diver Sea Scallops accompanied by Potato-Cucumber Salad and Verjus du Perigord

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Scallop Ceviche

Cilantro Scallops

Scallops with Bacon

Thai Scallops

🤤 More Drool-Worthy Recipes