Sea Scallops with Brown Butter, Capers and Lemon

1. 1

   Pat scallops dry with paper towels, and season lightly with salt and pepper.

2. 2

   Heat a large saute pan or nonreactive skillet over medium-high heat, and add oil.

3. 3

   After 30 seconds, add scallops; do not crowd pan, work in batches if necessary.

4. 4

   Saute until well browned, about 2 minutes, then turn and cook other side.

5. 5

   When second side is dark golden, transfer scallops to a platter; cover and keep warm.

6. 6

   Return saute pan to heat, add butter, and cook until it begins to foam and turn golden.

7. 7

   Add shallot and capers, saute for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.

8. 8

   To serve, place 3 scallops on each of 4 warmed plates.

9. 9

   Spoon butter, shallots and capers over scallops, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.