Pan Seared Scallops With Mustard-Caper Sauce Recipe

Name: Pan Seared Scallops With Mustard-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sea scallops (about 7-8 medium size scallops); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil, divided; 4 garlic cloves, minced; 1 cup dry white wine (such as Sauvignon blanc or pinot grigio); 3 tablespoons drained capers; 1 tablespoon whole-grain Dijon mustard; 1/2 teaspoon fresh lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh parsley

Servings: persons

1/2 pound sea scallops (about 7-8 medium size scallops)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 cup dry white wine (such as Sauvignon blanc or pinot grigio)
3 tablespoons drained capers
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley

1
Rinse the scallops and pat dry. Season with salt and pepper.
2
In a medium, nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the scallops, flat side down, in the pan; cook for about 2 minutes on each side or until they are gold brown. Remove from heat and set aside on a plate.
3
In a sauce pan, heat the remaining 1 tablespoon of olive oil and garlic over medium heat; cook for 2-3 minutes. Add the wine, capers, mustard, and lemon juice to pan. Bring the mixture to a simmer and cook for about 6-7 minutes or until the wine has reduced slightly. Stir in the lemon zest, butter, and parsley. Once the butter has melted remove from the heat. Immediately add the scallops to pan; toss gently in the sauce and serve.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound sea scallops (about 7-8 medium size scallops), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 3 tablespoons olive oil, divided, and more.

Yes, Pan Seared Scallops With Mustard-Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Scallops With Mustard-Caper Sauce

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