Seared Scallops with Creamy Lemon-Caper Sauce

 Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, making it ideal for weeknight dinners.
• One-Pan Preparation: Minimizes cleanup, as both the scallops and sauce are prepared in the same skillet.
• Flavorful Combination: The rich, creamy sauce with lemon and capers complements the seared scallops perfectly.
• Diet-Friendly: Suitable for keto, low-carb, and gluten-free diets.

Ingredients

For the Scallops:

• 1 pound medium-sized scallops (approximately 12-14), thawed if frozen
• ¼ teaspoon salt
• 2 tablespoons olive oil

For the Creamy Lemon-Caper Sauce:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• ⅔ cup heavy cream
• 2 tablespoons capers, drained
• 1 teaspoon freshly squeezed lemon juice (more if desired)
• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Scallops:
   • If using frozen scallops, ensure they are fully thawed.
   • Pat each scallop dry with paper towels to remove excess moisture.
   • Season lightly with salt.
2. Sear the Scallops:
   • Heat 2 tablespoons of olive oil in a large, non-stick skillet over high heat until hot but not smoking.
   • Place the scallops in the skillet without overcrowding.
   • Sear on one side for about 3-4 minutes until a golden crust forms. Avoid moving them during this time.
   • Flip the scallops and cook for an additional 2 minutes.
   • Immediately transfer the scallops to a plate to prevent overcooking.
3. Prepare the Creamy Lemon-Caper Sauce:
   • In the same skillet, reduce heat to medium and add 1 tablespoon of butter and 1 tablespoon of olive oil.
   • Add the minced garlic and sauté for about a minute until fragrant.
   • Pour in the heavy cream, bringing it to a gentle boil. Let it cook for a couple of minutes until it slightly thickens.
   • Remove from heat and stir in the drained capers and freshly squeezed lemon juice. Adjust seasoning with additional lemon juice and salt if needed.
4. Combine and Serve:
   • Return the cooked scallops to the skillet, spooning the creamy sauce over them.
   • Gently reheat for a minute if necessary.
   • Serve immediately, perhaps over a bed of pasta or alongside steamed vegetables.

Servings and Timing

• Servings: This recipe serves 4 people.
• Preparation Time: Approximately 10 minutes.
• Cooking Time: Approximately 20 minutes.
• Total Time: About 30 minutes.

Variations

• Herb Infusion: Add fresh herbs like dill or parsley to the sauce for an aromatic touch.
• Wine Addition: Incorporate a splash of white wine into the sauce for extra depth of flavor.
• Spicy Kick: Introduce a pinch of red pepper flakes to the sauce for a subtle heat.
• Citrus Twist: Use lime juice instead of lemon for a different citrus profile.

Storage and Reheating

• Storage: Place any leftover scallops and sauce in an airtight container and refrigerate for up to 2 days.
• Reheating: Gently warm the scallops and sauce in a skillet over low heat until heated through. Avoid microwaving, as it can make the scallops rubbery.

FAQs

What type of scallops should I use?

Opt for “dry” sea scallops, which are untreated and have a natural sweetness. Avoid “wet” scallops that have been treated with preservatives, as they can release excess moisture during cooking.

How can I tell if scallops are cooked properly?

Properly cooked scallops should have a golden-brown crust on the outside and be opaque in the center. They should feel firm to the touch but still yield slightly. Overcooking can make them tough and rubbery.

Can I use milk instead of heavy cream for the sauce?

While heavy cream provides a rich consistency, you can substitute it with half-and-half or whole milk for a lighter sauce. Keep in mind that the sauce may be thinner.

What can I serve alongside this dish?

This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce. Steamed or roasted vegetables like asparagus, green beans, or broccoli also complement the flavors nicely.

Are there alternatives to capers?

If you’re not a fan of capers, you can substitute them with chopped green olives for a similar briny flavor.

How do I prevent scallops from sticking to the pan?

Ensure the skillet is adequately heated before adding the scallops. Using a non-stick or well-seasoned stainless steel pan

Seared Scallops with Creamy Lemon-Caper Sauce

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Seared Scallops with Creamy Lemon-Caper Sauce is a quick and elegant dish featuring tender, golden-brown scallops in a rich, tangy sauce. This one-pan recipe is perfect for weeknight dinners and special occasions alike, with flavors that balance creamy, zesty, and savory notes. Plus, it’s keto-friendly, low-carb, and gluten-free!

 

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Ingredients

For the Scallops:

• 1 lb medium-sized scallops (12-14), thawed if frozen
• ¼ tsp salt
• 2 tbsp olive oil

For the Creamy Lemon-Caper Sauce:

• 1 tbsp butter
• 1 tbsp olive oil
• 4 garlic cloves, minced
• ⅔ cup heavy cream
• 2 tbsp capers, drained
• 1 tsp freshly squeezed lemon juice (more if desired)
• Salt to taste

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Instructions

Prepare the Scallops:

1. If using frozen scallops, ensure they are fully thawed.
2. Pat each scallop dry with paper towels to remove excess moisture.
3. Lightly season with salt.

Sear the Scallops:

1. Heat 2 tbsp olive oil in a large, non-stick skillet over high heat until hot but not smoking.
2. Place scallops in the skillet without overcrowding.
3. Sear on one side for 3-4 minutes until a golden crust forms. Avoid moving them during this time.
4. Flip the scallops and cook for another 2 minutes.
5. Transfer scallops to a plate to prevent overcooking.

Prepare the Creamy Lemon-Caper Sauce:

1. In the same skillet, reduce heat to medium and add butter and olive oil.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream and bring to a gentle boil. Cook for 2 minutes until slightly thickened.
4. Remove from heat, then stir in capers and lemon juice. Adjust seasoning with extra lemon juice or salt if needed.

Combine and Serve:

1. Return scallops to the skillet, spooning the creamy sauce over them.
2. Gently reheat for a minute if necessary.
3. Serve immediately over pasta, rice, or steamed vegetables.

Notes

• For best results, use “dry” sea scallops, which are untreated and caramelize better when seared.
• Avoid overcooking—scallops should have a golden crust on the outside and an opaque center.
• For a lighter sauce, substitute heavy cream with half-and-half or whole milk.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Seafood
• Method: Pan-seared
• Cuisine: American Mediterranean