Seared Sea Scallops with Brown Butter, Lemon & Crispy Capers
Pro Tip: Dry scallops sear. Wet scallops steam. The golden crust only happens if moisture is completely gone before they hit the pan. Never move them once they’re down.
Ingredients
- 1.5 lb City Fish Market Fresh Sea Scallops
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp capers, drained and patted dry
- 1 fresh lemon, juiced
- 3 garlic cloves, minced
- 4 fresh thyme sprigs
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- Lemon wedges to serve
Instructions
Step 1 — Dry the scallops
Pat scallops completely dry with paper towels — twice. Remove the small side muscle if still attached. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes.
Step 2 — Crisp the capers
Heat olive oil in a cast iron or stainless skillet over medium-high. Add capers and fry 2–3 minutes until crispy and golden. Remove and set aside on paper towels. Leave the oil in the pan.
Step 3 — Sear the scallops
Increase heat to high. When oil just begins to smoke, add scallops in a single layer — do NOT crowd. Sear 90 seconds without touching. Flip and sear 60–90 seconds more until deep golden crust forms.
Step 4 — Make the brown butter
Remove scallops and set aside. Reduce heat to medium. Add butter and thyme. Swirl until golden and nutty, about 2 minutes. Add garlic and cook 30 seconds. Squeeze in lemon.
Step 5 — Finish & serve
Spoon brown butter sauce over scallops. Top with crispy capers and fresh parsley. Serve immediately with lemon wedges. Best over creamy risotto, pea purée, or crusty bread.
