Serene
Culinary Explorer
Today is seafood day! want to try? here's how!
Ingredients:
- 12 large sea scallops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 1/4 cup dry white wine
- 1/4 cup chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions:
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the minced garlic and capers. Cook for 1-2 minutes until the garlic is fragrant.
- Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer for 2-3 minutes until slightly reduced.
- Stir in the chicken or vegetable broth and lemon juice. Simmer for another 2-3 minutes until the sauce has thickened slightly.
- Return the scallops to the skillet, spooning the sauce over the top. Cook for an additional minute to heat the scallops through.
- Remove from heat and sprinkle with chopped parsley before serving.
The capers and lemon sound like the perfect tangy contrast to the buttery scallops ..Definitely gotta try this recipe at home for a fancy but easy weeknight dinner 
The combination of tender scallops with the tangy sauce is making my mouth water. Thanks for sharing, can't wait to try it out for a special dinner at home!
