Scallops With Brown Butter & Capers

Recipe from NY Times Cooking

Untested recipe

Sea Scallops With Brown Butter, Capers and Lemon


  • 12 fresh sea scallops
  • Sea salt
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons salt-packed capers, rinsed of excess salt
  • Juice of half a lemon
  • ⅓ cup (packed) flat-leaf parsley leaves, finely chopped



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 cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.


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 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.

Rating: 5 out of 5.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: