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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.
Print Recipe
Course Main Course
Cuisine Mediterranean

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
Keyword Capers, Lemon, Parsley, Sea Scallops, Shallots