Best 8 Seared Scallops With Brown Butter Capers And Toasted Almond Sauce Recipes

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Scallops, with their delicate flavor and tender texture, are a culinary delight that can elevate any meal to a special occasion. When seared to perfection, scallops acquire a golden-brown crust that contrasts beautifully with their soft and succulent interior. This recipe combines the exquisite taste of scallops with the richness of brown butter and the tangy flavor of capers, creating a dish that is both elegant and satisfying. Topped with a toasted almond sauce, this dish becomes an irresistible symphony of flavors and textures that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED SCALLOPS WITH BROWN BUTTER, CAPERS, AND TOASTED ALMOND SAUCE



Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce image

Try this delicious seared scallops recipe from Martha for a truly elegant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

12 tablespoons unsalted butter
3 tablespoons Fish Stock
1 tablespoon sherry-wine vinegar
1/4 cup capers, drained and rinsed
3 tablespoons sliced almonds, toasted
2 tablespoons chopped flat-leaf parsley
Coarse salt and freshly ground pepper
2 to 3 tablespoons olive oil
8 diver scallops

Steps:

  • Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
  • In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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

SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE



Seared Scallops With Brown Butter and Lemon Pan Sauce image

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Quick & Easy     Seafood     Shellfish     Scallop     Chive     Capers     Lemon

Yield 4 servings

Number Of Ingredients 7

3 lemons
Small handful of chives
12 large dry sea scallops
Kosher salt, freshly ground pepper
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers

Steps:

  • Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
  • Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
  • Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

SAUTEED SCALLOPS WITH CAPER BROWN BUTTER



Sauteed Scallops with Caper Brown Butter image

Martha loves all kinds of seafood, and for good reason: It's healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring scallops, tangerine juice adds sweetness and acidity to the caper brown butter on these seared bivalves. They're served over a bed of wilted spinach, which was simply tossed with a few pats of butter in a hot skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

12 large sea scallops (about 1 pound)
Instant flour, such as Wondra, or all-purpose flour, for dusting
2 tablespoons vegetable oil
Fine sea or kosher salt
4 tablespoons unsalted butter
1 tablespoon small capers, drained
2 tablespoons fresh tangerine or orange juice, plus wedges for serving
1 tablespoon finely shredded mint leaves, plus more small whole leaves for serving
2 teaspoons lemon juice, plus more as needed
Warm wilted spinach, for serving

Steps:

  • Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.
  • Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.
  • Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.

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

SEARED SCALLOPS IN CAPER BROWN BUTTER



Seared Scallops in Caper Brown Butter image

This one is for Bobbie #3. A fave at our house as we are big on seafood of any kind. It comes from "Cooking with three ingredients" by Andrew Schloss. My kind of recipe!!!!!

Provided by Shae Lin

Categories     Very Low Carbs

Time 8m

Yield 2-4 serving(s)

Number Of Ingredients 3

1 lb large scallop, trimmed of any tendons
3 tablespoons butter
2 tablespoons capers

Steps:

  • Season the scallops lightly with pepper.
  • Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high heat until foamy.
  • Add the scallops to the hot butter and cook, turning, until lightly browned, about 2 minutes per side.
  • Add the capers and cook about 30 seconds.
  • Swirl in the remaining 2 tablespoons of butter and remove from heat.
  • Salt & Pepper to taste.
  • Serve the scallops sauced with the caper butter.
  • Lemon wedges make a delicious garnish if you have them.

Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 11.1, Cholesterol 120.6, Sodium 742.5, Carbohydrate 5.8, Fiber 0.3, Sugar 0.1, Protein 38.4

PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE



Pan-Seared Sea Scallops With Browned Butter Sage image

This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!

Provided by MarthaStewartWanabe

Categories     Savory

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea scallops, colossal (approximately 8 at 2 inches in diameter)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sage, fresh, chiffonade (roll leaves into a bunch and chop into thin strips)

Steps:

  • With a paper towel, thoroughly dry all sides of scallops.
  • Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
  • In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
  • Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
  • Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
  • During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29

Tips:

  • Use high-quality scallops. Fresh, dry scallops are essential for this dish. Avoid frozen scallops, as they will not sear properly.
  • Sear the scallops in a very hot skillet. This will create a nice crust on the outside of the scallops while keeping the inside tender and juicy.
  • Do not overcrowd the skillet. If you overcrowd the skillet, the scallops will not sear properly and will steam instead.
  • Cook the scallops for 2-3 minutes per side. This is all the time you need to sear them perfectly.
  • Make the brown butter sauce while the scallops are cooking. This sauce is simple to make and adds a delicious richness to the dish.
  • Serve the scallops immediately with the brown butter sauce, capers, and toasted almonds. This dish is best enjoyed hot out of the skillet.

Conclusion:

Seared scallops with brown butter, capers, and toasted almonds is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared to perfection and the brown butter sauce is rich and flavorful. The capers and toasted almonds add a nice briny and nutty flavor to the dish. This dish is sure to impress your guests.

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