Seared Scallops in White Wine with Mixed Peppercorn Butter Caper Recipe
sauce Most people are intimidated to cook scallops, but they are super easy and make a delicious and quick dinner. You can buy large scallops frozen or fresh. If you buy them frozen, thaw them in the refrigerator or in cold water. This recipe works really well with large shrimp, swordfish steaks, tofu, or steak or veal medallions (fillet). Use a large pan, you want to make sure there is about 1 inch between each scallop, otherwise they will steam rather than sear.
Ingredients
- 12 large dry sea scallops
- Kosher salt
- Freshly coarsely ground mixed
- peppercorns*
- 1 tbsp extra virgin olive oil
- 4 tbsp unsalted cold butter, separated
- 2 cloves garlic, finely chopped
- 2 tbsp capers, drained
- 2-3 tbsp freshly squeezed lemon juice
- About 1 cup dry white wine or vermouth
- 2 tbsp finely chopped fresh flat leaf
- parsley
- 1 tbsp finely chopped chives
Instructions
- 1
Pat the scallops dry with paper towel.
- 2
Season the scallops with salt and pepper.
- 3
Heat a large stainless steel or cast iron pan over medium-high heat. Add oil and 1 tbsp butter to the pan.
- 4
When the butter stops bubbling, arrange the scallops in a single layer in the pan, making sure not to overcrowd them. Let cook undisturbed for 2 minutes or until a dark golden crust has formed, then flip them.
- 5
Immediately add the chopped garlic, capers, lemon juice and wine or vermouth. Let the liquid bubble for about 30 seconds and then add the remaining butter. As the butter is melting, tip the pan toward you and, using a spoon, baste the scallops with the liquid. This basting method will impart a lot of flavour and cook the scallops through. Do this for about 2 minutes. Remove from the heat.
- 6
Sprinkle with parsley and chives.
- 7
Serve immediately. Serves 3-
- 8
* I’m using a peppercorn medley packaged in a pepper grinder (available in the spice section of the supermarket), but feel free to simply use freshly ground black pepper.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Seared Scallops in White Wine with Mixed Peppercorn Butter Caper?
This Seared Scallops in White Wine with Mixed Peppercorn Butter Caper recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this seared scallops in white wine with mixed peppercorn butter caper?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.