Scallops With Lemon Capers Recipes

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SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON



Sea Scallops With Brown Butter, Capers and Lemon image

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.

Provided by Alex Witchel

Categories     easy, quick, appetizer, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

Steps:

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

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE



Pan Seared Scallops with Lemon Caper Sauce image

Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.

Provided by Jessica Gavin

Categories     Appetizer     Dinner     Main Course     Side Dish

Time 28m

Number Of Ingredients 17

⅓ cup kosher salt (plus more for seasoning)
1 cup hot water
4 cups ice water
1 pound large scallops (1 ½ inches wide, about 14 to 16)
3 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
½ cup white wine (optional)
1 cup unsalted chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
2 tablespoon capers (rinsed)
1 tablespoon dijon mustard
Black pepper (for seasoning)
1 tablespoon chopped dill
1 teaspoon chopped chives
6 lemon wedges

Steps:

  • In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
  • Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  • Allow scallops to sit for 10 minutes at room temperature before cooking.
  • In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
  • Sprinkle scallops lightly with salt on both sides.
  • Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
  • Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
  • Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
  • When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
  • In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
  • Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
  • Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
  • Turn off heat and whisk in Dijon mustard.
  • Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
  • Taste sauce and season with salt and pepper as needed.
  • Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.

Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 15 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 10263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

LEMONY SCALLOPS WITH ANGEL HAIR PASTA



Lemony Scallops with Angel Hair Pasta image

This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked multigrain angel hair pasta
3 tablespoons olive oil, divided
1 pound sea scallops, patted dry
2 cups sliced radishes (about 1 bunch)
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
6 green onions, thinly sliced
1/2 teaspoon kosher salt
1 tablespoon grated lemon zest
1/4 cup lemon juice

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.

Nutrition Facts : Calories 404 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 737mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

SCALLOPS WITH LEMON & CAPERS



Scallops With Lemon & Capers image

This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the salt - the capers and chicken broth are salty enough. From Woman's Day 3/6/07

Provided by Vino Girl

Categories     Lemon

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup chicken broth
1 tablespoon capers, chopped if they are large
1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons butter, divided
1 1/2 lbs sea scallops, patted dry
1 tablespoon chopped parsley

Steps:

  • Stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.
  • Melt 2 tsp butter in a large nonstick skillet over medium heat.
  • Add scallops and cook for 4-5 minutes, turning once, or until they are golden and cooked through.
  • Remove scallops to a plate.
  • Add broth mixture to skillet and bring to a boil.
  • Boil 1 minute or until slightly thickened.
  • Remove from heat and add in 1 tsp butter and parsley.
  • Pour over scallops.

Nutrition Facts : Calories 192.7, Fat 4.5, SaturatedFat 2, Cholesterol 63.8, Sodium 695.5, Carbohydrate 6.3, Fiber 0.2, Sugar 0.4, Protein 30

SCALLOPS WITH LEMON AND CAPERS



Scallops With Lemon and Capers image

This is really delicious, and it is super-quick to make. It goes well with steamed fresh broccoli or sauteed fresh spinach.

Provided by TasteTester

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chicken broth
1 tablespoon coarsely chopped capers
1 1/2 teaspoons cornstarch
1 teaspoon finely minced garlic
3/4 teaspoon grated lemon zest
2 tablespoons lemon juice
salt and pepper
3 teaspoons butter
1 1/2 lbs sea scallops, patted dry
1 tablespoon chopped parsley

Steps:

  • In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
  • Melt 2 teaspoons butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes total, until the scallops are golden and cooked through. Remove to a plate.
  • Add broth mixture to skillet; bring to a boil. Boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.

Nutrition Facts : Calories 192.6, Fat 4.5, SaturatedFat 2, Cholesterol 63.8, Sodium 550.2, Carbohydrate 6.3, Fiber 0.2, Sugar 0.4, Protein 30

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY



Scallops With Caper Pan Sauce Recipe by Tasty image

Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.

Provided by Betsy Carter

Categories     Dinner

Time 14m

Yield 2 servings

Number Of Ingredients 9

12 large sea scallops
kosher salt, to taste
freshly ground black pepper, to taste
½ stick unsalted butter, divided
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
¼ cup caper, drained and rinsed
½ cup white wine, such as Sauvignon Blanc

Steps:

  • Season the scallops on both sides with salt and pepper.
  • In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
  • Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
  • Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
  • Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams

VEAL SCALLOPS WITH LEMON AND CAPERS



Veal Scallops with Lemon and Capers image

Categories     Sauté     Quick & Easy     Lemon     Veal     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
four 3-ounce veal scallops, each about 1/8 inch thick
1 tablespoon olive oil
1/2 cup dry white wine
three 1/4-inch lemon slices, halved
1 teaspoon drained bottled capers
1 tablespoon unsalted butter
1 teaspoon minced fresh parsley leaves

Steps:

  • In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.

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