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Sauteed Scallops with capers and lemon supremes
15 minute prep
Scallops shine with just a little heat and a few quality ingredients, letting their natural sweetness take center stage. This simple yet refined recipe follows the principle that when ingredients are excellent, less is more. However, simple dishes can be tricky—so for perfect scallops, pat them dry before cooking to achieve a golden crust, and only flip them once to avoid overhandling. These two key steps ensure a beautifully seared scallop with a tender, buttery interior that melts in your mouth. This recipe takes 15 minutes prep and 10 minutes of cooking.
Directions
- In a clean large skillet that could hold all the scallops, slick the bottom of the plan with 1 Tablespoons avocado oil and sauté the scallops for 2 minutes per side over medium high heat.
- Season with the salt.
- Reduce the heat to medium.
- Add in 2 teaspoons of butter and the capers once the scallops are cooked through. They are cooked through when they are opaque inside.
- Let the butter melt and swirl it all around in the skillet together.
- Turn off the heat and gently scrape the scallops and butter into a dish.
- Sprinkle in the lemon supremes and lemon zest.
- Serve immediately.
Ingredients
Makes 2 servings
1 Tablespoon avocado oil
6 to 8 Scallops
1/4 teaspoon salt
2 teaspoon unsalted butter
1 tablespoon capers
1/2 lemon cut into supremes
lemon zest from half of a lemon (either zested with a zester or slice the zest)
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