Poached Scallops With Capers Recipe

Name: Poached Scallops With Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fresh scallops, washed; 1 ½ cups water; 1 stalk celery, diced; 1 carrot, pared sliced; ¼ teaspoon fennel seed; 1 sprig fresh tarragon; ½ cup dry white wine; 3 tablespoons butter; 1 ½ tablespoons flour; 1 ½ tablespoons fresh dill; 2 tablespoons capers; lemon juice; 1 pinch cayenne pepper; salt, to taste; black pepper, to taste

Servings: persons

1 12 lbs fresh scallops, washed
1 ½ cups water
1 stalk celery, diced
1 carrot, pared sliced
¼ teaspoon fennel seed
1 sprig fresh tarragon
½ cup dry white wine
3 tablespoons butter
1 ½ tablespoons flour
1 ½ tablespoons fresh dill
2 tablespoons capers
lemon juice
1 pinch cayenne pepper
salt, to taste
black pepper, to taste

1
place scallops, water, celery, carrots, lemon juice, fennel seed, tarragon, cayenne pepper and black pepper in saute pan.
2
pour in wine and cover with sheet of waxed paper, bring to a boil over medium heat.
3
as soon as liquid starts to boil, remove pan from heat and let stand 2 minutes.
4
use slotted spoon to remove scallops, set aside in a bowl.
5
return saute pan to stove over high heat.
6
bring to a boil and cook for 3 minutes.
7
season well, then pour sauce through sieve into bowl.
8
pour half of strained liquid into saute pan over low heat.
9
mix butter with flour, incorporate into cooking liquid, stirring constantly with whisk.
10
sauce will thicken.
11
add dill and capers.
12
place scallops in sauce and warm it up a few minutes over low heat.
13
Serve over pasta.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 12 lbs fresh scallops, washed, 1 ½ cups water, 1 stalk celery, diced, 1 carrot, pared sliced, and more.

Yes, Poached Scallops With Capers 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.

That's it — enjoy your meal!

Poached Scallops With Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions