Scallops Meunière
Serves 2
10 mins prep
15 mins cook
25 mins total
Fun fact - I was on seafood duty for most of my restaurant career. I perfected my scallop game and I'm going to show you exactly how to get the perfect pan seared scallops, every time, with this very easy Scallop Meunière recipe with a quick and amazing lemon caper sauce. Make sure you read through My Tips before starting.
Cut off the foot of the scallop and pat dry really well. Take a fan or a hair dryer on cool and pass it through the scallops for about a minute. You can also let them sit in the fridge uncovered for one hour.
Season scallops with salt and pepper.
Preheat a pan on high for 2 minutes and then add a bit of olive oil. Lower the heat to medium-high and add the scallops to the pan, giving them a lil shake and then sear for 3-4 minutes on one side, flip, and sear for another minute. If the scallops are small, sear for less time. Remove from pan.
Lower the heat to medium and add the butter and capers and caper brine. Cook for 4-6 minutes, scraping the bottom of the pan for the scallop drippings. Mix in lemon zest.
Add one half of the lemon's juice, taste and add more if you would like.
Mix in a little bit of chives and parsley to taste.
To serve, add your scallops to a plate, spoon the sauce on top, sprinkle with more chives and parsley, and enjoy!
