Recipe courtesy of Alex Guarnaschelli
Seared Scallops with a Quick Lemony Pan Sauce
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 62 mg
- Sodium
- 439 mg
Scallops are easy to cook but the only trick to master is getting a good sear on both sides. The sear and browning add such a great caramel note to this dish, but capers and parsley are the stars here. I love this recipe because the flavors of the sauce bring out the natural sweetness of the scallops. It’s weird to think of any fish as being sweet, but to me, clams on the half shell, mussels and scallops all have a great salty note from the ocean and sweetness at the same time! Don’t have cornichons? Add diced pickles. I am partial to small capers in brine but there are also larger capers you can chop up into smaller pieces.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 62 mg
- Sodium
- 439 mg
Ingredients
Scallops:
Sauce:
Directions
- Cook the scallops: Heat a large skillet over high heat and add the oil. Season the scallops on all sides with salt. When the oil begins to smoke lightly, use a pair of tongs to place each scallop in a single layer in the hot oil, allowing space between them. Reduce the heat to medium. Cook until they brown on the bottom side, about 2 minutes. Lift them up off the pan and place them back down again without flipping them; cook for 1 minute more.
- Flip the scallops, add the butter to the pan and swirl to coat the pan. Cook for an additional 2 minutes. Lift them up off the pan and place them back down again without flipping them; cook for 1 minute more. Transfer the scallops from the pan to a plate and season with more salt. Squeeze the lemon juice over them.
- Make the sauce: To the same pan, add 1 tablespoon of the butter, the wine and shallot. Simmer to reduce the liquid and soften the shallot, 2 to 3 minutes. Add the capers and a splash of their brine, cornichons and a splash of their brine, hot sauce, parsley and lemon juice. Simmer over medium heat, 2 to 3 minutes more. Remove the pan from heat. Whisk in the remaining 2 tablespoons butter, a couple of pieces at a time, returning the pan to the heat if necessary to melt the butter. Taste for seasoning.
- Serve the scallops: Arrange the scallops on a serving platter or individual plates. Spoon the sauce over the scallops and serve.
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