Pan-Seared Scallops Recipe with Brown Butter Caper Sauce

Martin

Scallops and a delicious brown butter sauce, inspired by a recipe at SimplyRecipes.com.

5 from 3 votes

6 Tbsp 3 ounces unsalted butter, made into browned butter
2 Tbsp clarified butter peanut oil, rice bran oil, or other high smoke point oil
1 pound sea scallops about a dozen
3/4 cup dry white wine
2 Tbsp capers drained
1 shallot finely diced
1 strip of fresh lemon zest
Salt and freshly ground black pepper to taste

Prepare the scallops by removing any feet and patting dry.
Heat the clarified butter/oil in a cast iron or black steel pan over medium-high heat until it reaches 450°F (232°C).
Add scallops to the pan—as many as you can handle without crowding them. Work in batches if necessary.
Allow the scallops to cook for 1-2 minutes before checking underneath them to see how brown they have become. If they are not yet well browned, continue cooking.
When scallops are golden brown on one side, flip them.
Allow the scallops to cook on the second side while monitoring their temperature with a fast and accurate thermometer like Thermapen ONE.
Once the lowest measured temperature in each scallop reaches 115°F (46°C), remove it from the pan and set aside on a platter. Repeat until all the scallops are fully cooked, rinsing the pan between batches.

Pour out the excess oil from the pan and place it over heat again.
Add the fine shallot, the capers, and the lemon zest. Sauté for a few moments to slightly color the shallot.
Carefully pour the wine into the pan to deglaze it.
Simmer the wine down to about a tablespoon of liquid
Add the brown butter, pepper, and salt to taste. Let this cook for just a few moments and pour into a container.
Plate the scallops and drizzle with the sauces, being sure each dish gets some capers. Serve!