Scallops with Lemony Nut Brown Butter and Capers
Fresh Tasmanian scallops are bathed in a pan-sauce of nutty brown butter that is flavoured with fresh lemon, capers and chives. Ridiculously easy to make, so it is the ideal dish for a busy weeknight meal or to serve as a starter at your next dinner party. The trick to getting your scallops perfectly cooked with a deep golden brown outside is to ensure that the pan is very hot, almost smoking before you add the scallops.
How long will it take?
15 minutes
What’s the serving size?
Serves 4
What do I need?
- 24 scallops
- Salt and freshly ground black pepper
- 2 tbsp Extra virgin olive oil
- 3 tbsp unsalted butter
- 40 ml freshly squeezed lemon juice
- 2 tsp capers, drained
- Small handful of chives
How do I make it?
- Pat scallops dry with paper towel. Season both sides with salt and pepper.
- Heat a large frying pan over high medium-heat, add oil and heat it until it is very hot. Add scallops and cook for 3 minutes, then turn and cook for a further 1 to 2 minutes on the other side. Remove scallops from pan and set aside.
- Wipe out pan with paper towel and return to heat. Add butter and cook, stirring, until the butter foams and browns. Pour in lemon juice and stir well. Add capers and chives and stir to combine.
- To serve, add scallops to plates and spoon sauce over the top.
