Scallops with Lemon Caper Sauce

Method

• Scallops with Lemon Caper Sauce — Step-by-Step Method
• Rinse the scallops under cold water and pat them completely dry using paper towels
• Season the dry scallops lightly with salt and pepper on both sides
• Heat 1 tablespoon olive oil in a large skillet over high heat until the oil shimmers
• Place half the scallops in the hot skillet without crowding; let them sear undisturbed for about 2 minutes
• Check for a golden crust, then flip scallops and sear the other side for 1 to 1.5 minutes
• Remove seared scallops to a clean plate and cover lightly with foil
• Repeat the searing process with remaining 1 tablespoon olive oil and remaining scallops
• Once all scallops are cooked and set aside, lower heat to medium
• Add 2 tablespoons butter to the now-empty skillet and allow it to melt
• Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned
• Add the capers and stir for another minute to release their flavor
• Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pan
• Let the wine simmer and reduce by half, about 2–3 minutes
• Add the lemon juice to the pan and stir to combine
• Simmer the sauce for an additional minute
• Return the cooked scallops to the skillet and gently spoon the sauce over them to rewarm for about 30 seconds
• Taste the sauce and season with salt and pepper as needed
• Sprinkle the scallops with chopped fresh parsley
• Plate the scallops, spooning lemon caper sauce over top
• Serve immediately with your choice of side (suggest: steamed vegetables, or a light salad for a balanced meal)
• For finishing: garnish plates with extra parsley and a lemon wedge for visual appeal