Seared Scallops with Caper Butter Sauce Ready in Just Eight Minutes
Looking for something that feels fancy but is fast to make? These seared scallops with caper butter sauce come together in just 8 minutes—and they taste like something you’d order at a nice restaurant. With just a few simple ingredients, you get golden, tender scallops in a rich, buttery sauce. It’s perfect for a quick dinner or a special treat at home.
What to Serve with Seared Scallops
Since seared scallops have a rich and buttery flavor, it’s best to serve them with sides that are simple and fresh. Here are some easy options to round out your meal:
- Vegetables: Cooked greens like spinach, green beans, or asparagus work great. They bring freshness and balance to the dish.
- Rice or potatoes: Plain white rice or mashed potatoes are both good choices. They soak up the sauce and help make the meal more filling.
- Pasta: Lightly buttered noodles or pasta with a little lemon juice pair well and keep the focus on the seared scallops.
- Bread: Toasted bread or a small roll is perfect for dipping into the buttery sauce.
- Salad: A simple salad with lettuce, cucumber, or tomato and a light dressing adds a refreshing touch.
- Drinks: A cold glass of white wine like Chardonnay or Sauvignon Blanc goes well with scallops. If you prefer a non-alcoholic option, sparkling water or lemonade is also a great match.
These sides are simple, but they let the scallops stand out and help turn the dish into a full and satisfying meal.
Storing Leftovers
Seared scallops are best when served fresh, but if you have leftovers, here’s how to keep them:
- Store in a sealed container in the fridge for up to 2 days.
- Reheat gently in a pan over low heat to keep the texture soft. Avoid microwaving, which can make seared scallops rubbery.
- Leftover scallops can also be cut up and added to a salad or pasta the next day.
Final Thoughts
This 8-minute seared scallops with caper butter sauce recipe is simple, quick, and full of flavor. The buttery caper sauce adds a little extra kick, and the whole dish only takes a handful of ingredients. Whether you’re cooking for yourself or making dinner for someone special, this recipe is a great one to keep in your back pocket.
Easy 8-Minute Seared Scallops with Caper Butter Sauce
Equipment
- 1 Nonstick or cast iron skillet
- 1 small sauce pan
Ingredients
For the scallops:
- 8 to 10 scallops
- 1 tablespoon butter
For the sauce:
- 1/4 cup extra virgin olive oil
- 1 tablespoon capers
- 1 tablespoon butter
For Garnish:
- 1 spring chives
Instructions
- Prep the scallops: Pat the scallops dry with paper towels—this helps them get a nice golden sear. If any have the small side muscle still attached, gently remove it and discard.
- Season the scallops: Lightly sprinkle both sides with salt and pepper.
- Sear the scallops: Heat a tablespoon of oil in a skillet over medium-high heat. Add the scallops in a single layer, making sure they’re not touching. Cook for 2 to 3 minutes per side, until golden brown and just cooked through. Add a tablespoon of butter and quickly baste the scallops for 30 seconds. Remove from the pan and set aside.
- Make the caper butter sauce: In a small saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted, add the capers and cook for 1 to 2 minutes, stirring gently, until the sauce becomes fragrant and slightly thickens.
- Garnish and serve: Place the scallops on a serving plate. Spoon the warm caper butter sauce over the top and sprinkle with chopped chives. Serve immediately while hot.
Video
Notes
- Pat scallops dry for the best crust. If they’re too wet, they’ll steam instead of sear.
- Don’t overcrowd the pan. Give each scallop enough space to brown properly.
- Want more flavor? Try adding a squeeze of lemon juice or a pinch of minced garlic to the sauce.