Scallops with Brown Butter, Capers and Lemon
Adapted from The New York Times, this approach to scallops is bright, rich, and full of summer fun. Serve with Basmati Rice.
Scallops with Brown Butter, Capers, and Lemon
Start the rice and prep the shallots/ parsley before even thinking of searing the scallops. We all agreed no vegetable was the right choice with this entrée. Have a crisp salad with a light vinaigrette before or after.
Ingredients
- 8 sea scallops
- 1 TBSP olive oil
- 2 TBSP butter
- 1 TBSP (5 gr) shallot, finely chopped
- 2 TBSP (11 gr) capers, rinsed
- 2 TBSP parsley, finely chopped
- 2 TBSP fresh lemon juice (1/2 lemon)
- Salt and pepper
Instructions
- Start the Basmati rice 45 – 60 minutes prior to the meal.
- Chop parsley and scallops and set aside. Rinse capers and juice lemon.
- In the last 10 minutes of cooking time for the rice, pat the scallops dry with paper towel and lightly salt and pepper.
- Place olive oil in a non-stick skillet and heat the oil on medium/high until hot.
- Oil should be sizzle when the scallops go into sear. Sear on both sides 2 minutes each.
- Remove scallops to a dish, cover to keep warm.
- Turn off stove burner for 1 minute and leave remaining oil and bits in the pan.
- Next add the butter and melt over medium heat for 1 minute until foaming and starting to brown.
- Add the shallots and sauté for 2 minutes.
- Then add capers, lemon, and parsley. Sauté another minute.
- Place cooked rice on a serving platter.
- Top with scallops and any juices.
- Spoon caper butter over scallops and rice.
- Serve immediately.
Notes
Perfect pairings were a Chablis and Pinot Noir. The Riesling did not work, which surprised both of us.
We’ve paired:
- Joseph Drouhin Chablis Drouhin- Vaudon 2019
- Allan Scott Marlborough Pinot Noir 2020