
Seared Scallops with Lemon-Caper Butter
Makes 2 Entree or 4 Appetizer ServingsIngredients
* | 3 tbls. butter |
* | 1 lb. large sea scallops, side muscles trimmed |
* | 2 tbls. capers |
* | 2 tsps. fresh lemon juice |
* | Salt and pepper |
Instructions
1 | Melt 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. |
2 | Add capers and lemon juice and cook 30 seconds more. Swirl in remaining 2 tablespoons of butter. Remove from heat. |
3 | Season with salt and pepper and serve immediately, spooning the lemon-caper butter sauce over the scallops. |