Sea Scallops With Brown Butter, Capers and Lemon Recipe (2024)

By Alex Witchel

Sea Scallops With Brown Butter, Capers and Lemon Recipe (1)

Total Time
15 minutes
Rating
5(2,654)
Notes
Read community notes

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

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Ingredients

Yield:4 appetizer servings

  • 12fresh sea scallops
  • Sea salt
  • freshly ground black pepper
  • ¼cup olive oil
  • 3tablespoons unsalted butter
  • 1tablespoon finely chopped shallot
  • 2tablespoons salt-packed capers, rinsed of excess salt
  • Juice of half a lemon
  • cup (packed) flat-leaf parsley leaves, finely chopped

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

255 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 10 grams protein; 400 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Sea Scallops With Brown Butter, Capers and Lemon Recipe (2)

Preparation

  1. Step

    1

    Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.

  2. Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.

  3. Step

    3

    To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

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2,654

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Private Notes

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Cooking Notes

brian barnes

I should know better, but it doesn't say remove the oil before you return the pan to the heat. You should because butter doesn't brown with the oil.

MorrisTheCat

Instead of putting the oil directly into the pan, I'd toss the towel-dried scallops in a plastic bag with a 3-4 tbsp. of olive oil. Use tongs to place the lightly coated scallops on a plate, season with salt and pepper, then place in hot skillet to carmelize. That prevents the sputtery mess, and cuts down on fat. When melting the butter for the sauce, you can add a bit more olive oil (and even a smidgeonette of dry vermouth). Then finish the recipe as written

Nora

I've been cooking this since it first appeared with No changes (unless I'm out of salt cured capers) since it's perfect as is, though I do reduce the amount of olive oil because the scallops spit furiously. I treat it as an entree, doing 4-5 scallops per person, and usually accompany it with basmati rice and petite peas, but it's also fabulous with parsnip puree. This recipe was my daughters' very happy introduction to sea scallops.

Leslie

Restaurants mostly seem to use grapeseed oil for searing scallops and I was taught that way years ago in culinary school. At the heat required, olive oil is likely to break down. Have always used GS oil and the results are great.

Jamie

I cook up a couple of slices of bacon, drain of most of the oil, cook as directed and crumble the bacon on top at serving.

Suzan Wentworth

Used 1/2 the oil to pan fry. Could have used even a drop less. Otherwise perfect

India

Made this last night. Used less oil, and deglazed the pan with dry vermouth. Scallops were cooked perfectly and a piece of bread to soak up that delicious sauce made it. Served it with fresh asparagus - very quick, easy and delicious home cooked meal.

LoriB

Half as much oil, dry scallops thorough and put in refrig another 30 mins. before cooking. Deglaze with dry vermouth before making/finishing sauce. 5-6 scallops per entree serving.

Sarah

Just want to say, that I worked at Windows and was friends with Kevin and I ate in the Cellar in the Sky every two weeks where the chef and Kevin prepared pioneering tasting and pairing menus. Seven courses, five wines. I've eaten this dish and am so happy to be able to recreate it on my own.

Meredith

Quite simple, with excellent directions. Definitely a recipe that benefits starkly from high-quality ingredients.

Goes well with fried lemons.

Tori

I added some chopped garlic with the lemon juice and it was perfect

Jane

Served this over pasta it was fabulous. I used Trader Joes frozen scallops and it turned out fine

jalevine

Check the chicken francese recipe from Julia Morkin on 2 levels: I sauted lemon slices prior to the saute the scallops. Makes a difference in the flavor of the scallops and sauce. Also deglazed the pan w/white wine. Makes it yahoo. I agree with other notes that the amount of oil is too much; a few tbsp/a light layer on the pan is sufficient. I use cast iron. Added a few capers as my husband loves; but the recipe could certainly do without. Same with the shallots; this is a clean recipe.

Kim

A keeper. Sauce outstanding. Good bread sops up extra sauce. Used cilantro instead of parsley.

Jeanne

Followed the instructions carefully and, for the first time, ended up with scallops that were perfectly cooked...

Emily

I made this vegetarian by using thick slices of white radish instead of the scallops. Score the radishes on both sides and cook a little longer than the scallops, but otherwise i followed the recipe as written. I also missed the part about removing the oil before adding the butter, but wish I had removed it. Will do next time and maybe add some spice to it like chili flakes. Really good overall!

skiely

Note to self: Read others comments before making. Looked twice to see if I was supposed to drain oil. It was still very good with it, but probably better with less. Will try coating scallops with oil next time. I used to hate Fridays since I didn’t like fish and grew up Catholic. It almost feels like cheating eating these on a Lenten Friday. Served over a very lemony pesto pasta and it was a hit.

plong

I made this for a Valentines Day dinner. For 2 entrées I used 6 large scallops and 6 large shrimp. I made the full recipe of sauce to spoon over thin spaghetti. Just divine!

debbie

Amazing! I’ve never had much luck with scallops but these were tender crisp and sweet in a short amount of time. Will make again for sure

Chad W. Eaton - Dallas

It was incredible and there were a few tips in comments that only made it better. First order from D'arg cannot pronounce or spell. Perfect.

Denis

Good stuff! Try to keep the scallops on paper towel for 30 mins or more. It gives them better ability to brown. Include some of the lemon zest.

Gail Blizard

Don’t forget to remove the small muscle on the side of each scallop. It always surprises me when recipes don’t mention this this. It makes a huge difference!

WillK, Arlington, MA

We followed the recipe pretty much exactly, with one modification: Adding the scallops back into the pan with the sizzling butter, lemon, parsley and caper sauce, before transferring them to plates.We did this to heat up the scallops that had been sitting out. We also like serving them on a small bed of angel hair pasta.

David

Followed the advice in the notes of just lightly coating the scallops in oil, and then placing in a nonstick pan without oil. Worked great. Sauce was delicious. Great recipe.

MV

SO good! Best scallop preparation I've had. Didn't change much, just sprinkled the parsley on the scallops before spooning the sauce on (instead of mixing it in).

Sarah — Indianapolis

Fabulous!Doubled shallot; added thinly sliced mushroom; deglazed with white wineSauce was very nice, didn’t overwhelm scallops. Thickened with added butter and reduced. Served over rice, saved lemon for squirting on top. Great Christmas dinner with new bowls and chopsticks from Japan.

John Golden

It’s scallops season in Maine where scallops are from the cold waters of Penobscot Bay, which I look at all year long in the Camden area. I’ll make this recipe served with a cheese soufflé (Comte) and sautéed local spinach. My only dilemma is what dessert do I make?

Eitan

Lovely recipe!

Name CLHK

First off, let me say this recipe as-is is golden!We make weekly, with a few adjustments for our tastes.Use a mere spray of avo oil (no need for all the oil).Add a whole shallot, the capers, and some slivered sage leaves.Deglaze with the lemon juice and a half shot of vermouth, then add /- 3/4 cup of chicken broth/vermouth mix.Throw half pkg of gnocchi and some broccoli florets into broth, cook til done.Plate scallops, ladle gnocchi mixture over scallops. Amazing!

BiilC

I used xl scallops and cooked them for 2.5 minutes to get the browning right. Important to heat pan for 2 minutes or more then pour in oil then wait until just before it smokes to get perfect temp.Family doesn’t care for capers, but I added garlic minced with shallots - very tasty

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Sea Scallops With Brown Butter, Capers and Lemon Recipe (2024)

FAQs

What is the trick to browning scallops? ›

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.

What is the best oil to brown scallops in? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

What not to do when cooking scallops? ›

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Is it better to cook scallops in butter or oil? ›

For the perfect sear, get the pan nice and hot. I prefer using oil to sear the scallops and butter to finish, which adds great flavor.

Should you rinse scallops before cooking? ›

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Do scallops need to be room temperature before cooking? ›

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Is it better to bake or fry scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Do you rinse fish off after soaking in milk? ›

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Why do you have to wash scallops for 10 minutes? ›

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Do you salt scallops before or after cooking? ›

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

How many scallops per person? ›

Serving size: 2-4 scallops make a 3oz portion. The "U" stands for “under,” denoting that these are the largest scallops available, with under 8, 10, or 12 per pound.

How long should scallops be cooked? ›

Sea scallops cook quickly (about 4–5 minutes) and are often pan-seared to develop a nice, caramelized crust.

What does it mean if scallops are rubbery? ›

A surefire sign that your scallops are undercooked is the color. They tend to look milky white in hue if you haven't successfully seared them off. Another sign is that they are difficult to cut through (via Answer Pantry). Overcooking scallops makes them difficult to eat, becoming rubbery and difficult to chew.

Why are my scallops not browning? ›

If scallops have too much moisture on the outside, they won't brown properly. Halve if instructed. If directed in your recipe, use a thin, sharp knife to cut large scallops in half crosswise (as shown above) to ensure even cooking.

Why can't I get a good sear on scallops? ›

Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly.

Is it better to grill or pan fry scallops? ›

Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat. The scallops get seasoned with some salt and pepper before placing them on the skillet.

Should you flour scallops before searing? ›

Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don't have flour or are gluten-free.

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