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8 Minute Seared Scallops

Easy 8-Minute Seared Scallops with Caper Butter Sauce

Delishdoers
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.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 350 kcal

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.
    Remove side muscle for 8 Minute Seared Scallops
  • Season the scallops: Lightly sprinkle both sides with salt and pepper.
    Season scallops for 8 Minute Seared Scallops
  • 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.
    Sear scallops for 8 Minute Seared Scallops
  • 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.
    Make sauce for 8 Minute Seared Scallops
  • 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.

Nutrition

Calories: 350kcal
Keyword 8-minute scallops, How to cook scallops, Seared scallops
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