2 tablespoons salt packed capers, rinsed of excess salt
Juice of half of a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped
Instructions
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large saute 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. Saute until well browned, about 2 minutes, then turn and cook other side. When 2nd side is dark golden, transfer scallops to a platter, cover and keep warm.
Return saute pan to heat, add butter, and cook until it gegins to foam and turn golden. Add shallot and capers, saute for 1 minute, then add lemon juice (being careful to avoid splattering butter) and chopped parsley.
Serving
Suggestions
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Originally Submitted
10/5/2009
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