Scallops with caper lemon-butter
By á-289
Ingredients
- 12 sea scallops
- 4 tablespoons clarified butter for frying
- white pepper
- 1/2 cup clarified butter
- 1/4 cup fresh lemon juice
- 1/8 cup white wine
- 1/4 cup capers
- lemon zest
- linguine
Details
Servings 4
Preparation
Step 1
Heat 4 tablespoons of clarified butter in a large fry pan. Pat the scallops dry with a paper towel and season with the white pepper. When the butter is hot, place the scallops in the pan so that they are not touching (this may require doing the frying in batches). Cook until the scallop is golden brown (about 2-3 minutes). Turn the scallops over and cook the other side until golden brown (about 1-2 minutes). Remove to a warm plate.
To make the sauce, put 1/2 cup clarified butter in a sauce pan. Whisk in the lemon juice and white wine. Add the capers and stir.
To serve, place a serving of linguine on a plate and place three of the scallops on top. Pour a portion of the sauce over the scallops. Garnish with the lemon zest and serve.
You'll also love
- Apple Glazed Cornish Game Hens... 4/5 (1 Votes)
- Smoked Pork Tenderloin with Smoked... 4/5 (1 Votes)
- Peach Cobbler Patti Labelles Recipe 4/5 (1 Votes)
- Baked Seafood Casserole 4/5 (1 Votes)
- Crab Cakes with Creamy Dill Caper... 4/5 (1 Votes)
- Spicy Maryland Crab Dip 4/5 (1 Votes)
- Lemon Basil Dipping Sauce 4/5 (1 Votes)
- Baked Shrimp or Scallops 3/5 (39 Votes)
Review this recipe