Easy 8-Minute Seared Scallops with Caper Butter Sauce
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.
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.
Nutrition
Calories: 350kcal