Recipes: Main Entrees

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Seared Scallops with Lemon and Caper Butter

seared scallopsThanks to Chef Keith Snow of Harvest Eating for this scrumptious recipe!


  • 2 lbs dry sea scallops, cleaned
  • 1/4 cup pure olive oil
  • 1/2 tsp. cayenne
  • salt and pepper
  • 2 cloves garlic, chopped
  • 1 medium shallot, chopped
  • 1 cup white wine
  • 5 Tbsp. butter, cold
  • 3 Tbsp. capers, drained and rinsed
  • 2 lemons, juice and zest
  • 1/4 cup Italian parsley, chopped


1. After cleaning the scallops place them on a dry cloth to absorb as much moisture as possible and season.
2. In a nonstick skillet, heat some of the oil and sear the scallops (about four at a time) on both sides. Note; do not try to sear too many scallops at one time this will cool the pan too much and will effect the caramelization process.
3. Remove them and set aside, repeat as necessary.
4. When the scallops are seared, using the same pan and adding more oil as needed cook the garlic and shallots until soft. Deglaze with white wine and reduce by half.
5. Add the lemon zest, juice, capers, and parsley and continue to cook while adding the butter one tablespoon at a time constantly stirring to form a sauce.
6. Place the scallops back in the sauce cook for 2 minutes over medium heat and serve.

Chef’s Notes: The product “dry scallops” are not injected with a preserving solution and will caramelize, these are preferred. “Wet” scallops will be very difficult to obtain a caramelized crust due to their liquid. You can dredge the wet scallops in flour before sauteing, if “dry” are not available.

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