Seared Scallops with Chives & Capers.

Recipe Date: October 3, 2022
Serving Size: 2
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)

This recipe is another adaptation of a bright and savory Piccata sauce. After the scallops are browned and plated, you sizzle together in a frying pan: fat (butter, in this case), acid (lemon), chives and capers for some tanginess (if you’re not a fan of too much brine you can rinse the capers before cooking). The citrus notes from the lemon, the fatty brown butter and pops of chive complements the citrus notes and great acidity of our DeBenedetti Chardonnay make these seared scallops a superb pairing. Let us know what you think! If you’re not a fan of scallops you can certainly substitute another white fish, breaded chicken or veal, and even a baked squash!

Ingredients

  • Two lemons
  • Handful of chives
  • 10-12 large dry sea scallops
  • Kosher salt
  • Freshly ground pepper
  • Extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • Drained capers to tast, 2-3 teaspoons

Directions

Prep

Juice one lemon for about  1/8 cup juice and set aside. Cut ends off the remaining lemon and remove peel and white pith; cut between membranes to add segments to bowl with juice, set aside. Thinly slice chives and place in a small bowl; set aside.

Cook scallops
Season lightly on both sides with salt and pepper. Heat a large skillet over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it’s hot,  you’ll see first wisps of smoke. If the scallops you’ve purchased has a side muscle, go ahead and pull that off. It’s always a good idea to pat dry any moisture before placing the fish in hot oil.

Swiftly place scallops into skillet, flat side down, and cook without touching until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque, there should be a faintly translucent strip in the middle, 1–2 minutes. Transfer scallops to a plate.

Step 3
Pour off any extra oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and lemon segments; stir the pan to thicken the sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

Serve hot.

 

 

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