Seared Scallops with Lemon-Caper Sauce
Perfectly seared scallops are served in a delicious lemon caper and white wine sauce!
This special occasion recipe is so easy and comes together in less than 20 minutes ! Just make sure you don't overcook your scallops, only cook for about 1 minute and 30 seconds on each side!Seared scallops with lemon and capers
I got you covered! In fact, this really easy scallop recipe has you covered! It's full of flavor and so easy. So let's get to the tips and tricks and get on the right track!
How to Sear Scallops
I have a recipe on the how to make perfectly seared scallops , so if you've never done them before, I definitely recommend checking it out! But the need to know details are below:- don't be afraid to REALLY heat your pan and even lightly smoke it before adding the scallops, that's what's going to give you that golden bite!
- wipe your scallops dry with paper towel – too much moisture is not good! It will loosen up when the scallops hit the pan and cause them to come out soggy.
- don't touch your scallops once they've touched the pan for at least 90 seconds, then flip and cook the second side until golden brown, about another 90 seconds.
- and be sure to use a cast iron skillet or heavy duty stainless steel sauté pan !
Make the Lemon Caper Sauce
You're going to want to do this first, so that when the scallops are cooked, you can pour the sauce over them and serve right away! To make the sauce, you will need butter, garlic, salt and pepper, crushed red pepper flakes, lemon zest, lemon juice, and capers. In addition, white wine and sugar! First, brown the butter. Then lower the heat to medium and add the garlic, salt, pepper, pepper flakes and lemon zest. Cook for one minute, until fragrant, then add the white wine and sugar and simmer, stirring occasionally, until the sauce has reduced. When the wine has reduced, add the capers, then remove from the heat and add the lemon juice and parsley. Taste and season with salt and more pepper, only if necessary!If you cooked your scallops in batches, return all the scallops to the pan, then coat with sauce and serve! Of course, if you don't want to serve straight from the pan, feel free to transfer to a plate or serving platter!
What to serve with?
These scallops are delicious with rice, pasta, asparagus, or just a salad and good crusty bread! Of course, you know my favorite is the pasta option! I usually just cook linguini or angel hair, then pour the scallops and sauce right on top! If it seems too dry, you can double the sauce and/or drizzle with olive oil or add a few knobs of butter! Now that they are ready, to transport them and heat them anywhere, I recommend the Heated Lunch Box, it is very easily transportable and will allow you to enjoy your wonderful warm and melting cookies anywhere! 
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Glass Lunch Boxes are also very suitable for transporting your brioches. You can see them through! 
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