It’s time. If you were excited by the Mushroom and Sweet Pea Risotto, then you will be delighted for this next recipe. Pan Seared Scallops with Caper Sauce. It is so good! The texture and light savory taste of the scallops goes perfectly with the tart caper sauce. Not to mention we already created the best recipe to pair with this dish with! See the recipe below: Jump to Recipe
We have had romance on our brain lately. I think it has something to do with the warm weather and smell of budding flowers in the air. What better way to celebrate love than with a great dinner and a bottle of wine?
This dish will really impress others not to mention totally delight yourself. The Mushroom and Sweet Pea Risotto goes perfectly with the pan seared scallops. The Risotto is light and creamy with a more delicate buttery taste. The scallops and are savory and the perfect texture to add interest to your dish, then the caper sauce comes in the complete the perfect dish. The tart almost sharp taste of the sauce adds that little extra zing your meal was looking for.
You will want to make sure the capers are cooked the “right” way Just like the risotto over cooking will leave you with a less than perfect finished product. If you over cook the risotto is will turn more mushy than creamy and if you over cook the scallops they will become tough. Don’t start to panic just yet. The recipe includes specific details to make sure you can end up with the magnificent dinner you are dreaming of.
- 1 pound large scallops about 4 per person
- 3 tbsp butter - divided
- 4 tbsp olive oil - divided
- 4 cloves garlic sliced
- salt and pepper
- 2 tbsp lemon juice
- 1/4 cup capers with liquid/brine
- 1/4 cup minced cilantro or parsley
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Wash and remove the small side muscle from the scallop. Pat dry with paper towels. Season with a little salt and pepper.
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Heat skillet (large enough to hold all scallops at once) on medium high heat. Add 2 tbsps butter and 1 tbsp olive oil and the sliced garlic. Heat until just before smoking.
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Place scallops flat side down. Sear/cook 3 minutes on first side until a nice brown sear has appeared. Turn once cook an additional 3 minutes on second side. Cook until just translucent. They should feel like firm jello when cooked. Over cooking will result in tough scallops. Remove from pan.
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Lower heat to medium. Add remaining olive oil and butter. When butter is melted add capers with liquid and lemon juice. Cook for a few minutes until slightly thickened. Stir in minced parsley or cilantro. Serve over scallops.
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