15 Minute Pan Seared Scallops (smooth with a golden crust!)
These Pan Seared Scallops have the most delicious lemon caper sauce and come together in only 15 minutes! Healthy, delicious, and a perfectly smooth texture.
Servings: 3
Ingredients
- 1 dozen Large Sea Scallops
- Salt and pepper
- 1 tbsp Avocado oil or olive oil
- 2 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 2 Lemons
- 1/4 cup White wine*
- 1 tbsp Capers, drained
- Parsley or fresh chives for garnish (optional)
Instructions
- Heat a large skillet to medium high heat (stainless steel or cast iron skillet works well here). Pat dry the scallops and season with salt and pepper.
- Once the pan is hot, add the oil. Then add the scallops, flat side down. Cook for 2-4 minutes (depending on thickness of the scallops). Flip when golden brown and do not touch or toss in between! If the scallops are sticky or resist, do not flip over yet! Wait about 30 seconds before trying again. Cook on the 2nd side for 1-2 minutes or until the flesh at the top and bottom looks opaque. Transfer the scallops to a plate and set aside. Keep the pan hot.
- Add the butter to the skillet, then add the garlic Brown for about 1-2 minutes, then add in the lemon juice and wine (if using). Stir and scrape up any browned bits. Add in the capers and stir to combine.
- Spoon the sauce over the scallops and serve. Garnish with chives or parsley.
Notes
*Use a dry white wine like a Sauvignon Blanc, Pinot Grigio, or Chardonnay.