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Seared Scallops with Lemon-Caper Butter
Makes 2 Entree or 4 Appetizer Servings
*3 tbls. butter
*1 lb. large sea scallops, side muscles trimmed
*2 tbls. capers
*2 tsps. fresh lemon juice
*Salt and pepper
1Melt 1 tablespoon of butter in a large nonstick skillet over medium heat until butter foams. Add scallops and cook 2-3 minutes on each side until lightly browned.
2Add capers and lemon juice and cook 30 seconds more. Swirl in remaining 2 tablespoons of butter. Remove from heat.
3Season with salt and pepper and serve immediately, spooning the lemon-caper butter sauce over the scallops.