Scallops with caper lemon-butter
- 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
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.