Main courses
Pan Seared Scallops with Lemon Caper Sauce
Serves 2
Ingredients
Lemon Caper Sauce:
- 4 tablespoons Kerrygold Pure Irish Salted Butter
- 1/4 of a small lemon
- 2 tablespoons capers, drained
Scallops:
- 2 tablespoons olive oil
- 12 sea scallops, dried
- Salt and pepper to taste
Directions
Don’t make reservations! Eat your special meal at home with these elegant Pan Seared Scallops served with a lemon caper sauce.
To make the Lemon Caper Sauce:
To make the Lemon Caper Sauce:
- Melt the butter in a small saucepan and simmer until butter is brown, being careful to not burn it. Swirl the pan a few times as it simmers.
- Once butter is brown, squeeze lemon juice in and stir. Add capers, stir and remove from heat.
- Pat the scallops dry with paper towels. Make sure they are really dry before you begin heating your skillet. Season the scallops with salt and pepper.
- Add the olive oil to a stainless steel skillet or cast iron pan over high heat and heat until smoking. Add scallops to skillet and make sure they don't touch. Sear for 2 minutes and flip over. Sear for an additional 2 minutes or until opaque.
- Serve immediately with brown butter sauce and fresh lemon slices.
