sea scallops with brown butter, capers & lemon

By cbingham

Ingredients

• 12 sea scallops
• 1/4 cup EVOO
• S&P
• 3 tbs unsalted butter
• 1 tbs finely chopped shallot
• 2 tbs capers, rinsed
• juice of 1/2 lemon
• 1/3 cup flat leaf parsley, finely chopped

Details

Servings 4

Preparation

Step 1

Pat scallops dry and season with S&P. Heat a large saute pan over medium-high heat and add oil. After 30 seconds, all scallops. Do not crowd pan. Saute until well browned, about 2 minutes, then turn and cook another 2 minutes. Transfer to platter and keep warm.
Return pan to heat, add butter until it begins to foam. Add shallot and capers, saute for about 1 minute, add lemon juice and parsley.
Serve sauce over scallops.