Seared scallops are always a good idea. Their naturally sweet, subtle flavor and juicy texture make them ideal for appetisers or light main courses. I love serving them with a zesty, spicy lemon caper sauce to add a punch of flavor.

Ingredients needed

Sea scallops. I used frozen, cleaned scallops but of course fresh scallops will be so much better.
Caper sauce: Capers, fresh lemon juice, fresh parsley, chives, garlic, red chilli or chilli flakes/red pepper flakes (optional), salt and black pepper. You can use either brined capers or salt-packed capers. If using salt-packed capers, be sure to give them a good rinse to get rid of any excess salt. Other fresh herbs like basil or cilantro/coriander can also be used.

How to sear scallops

Prepare the scallops: If using fresh scallops, you’ll need to shuck them and then give them a good rinse in cool, clean water. Remove the side muscle (a coral-coloured flap on the side of the scallop) and discard. Frozen scallops can be thawed overnight in the refrigerator and I like to give them a quick rinse with cold water to ensure they are free of sand or grit. Pat dry with paper towels then drizzle with a few tablespoons of olive oil or canola and season generously with salt. Dry scallops will form a golden brown crust while wet scallops will stick to the pan and make flipping the scallops over difficult.
Sear the scallops: Heat a large cast iron skillet or stainless steel frying pan over high heat. I prefer using high heat as opposed to medium high heat as the scallops can release some moisture while cooking and this will prevent them from searing and creating the beautiful golden crust. Once the pan is smoking hot, add the scallops and allow to sear for 1-2 minutes then flip and cook for another 1-2 minutes, until they have are golden brown on both sides. At this stage you can add a knob of butter to the pan and baste the scallops with the butter if preferred but there’s no need for this step if you’re serving the scallops with a sauce. Remove from the pan and serve on a platter with the caper sauce and lemon wedges.

What to serve with scallops

This scallop recipe is great served as a quick and easy appetizer. It’s also delicious served over pasta or with side dishes for a main course. Crispy potatoes, lemon risotto or creamy polenta would be great.

Seafood recipes

Seared scallops with lemon caper sauce

Seared scallops are always great served as an appetizer recipe or light main course. Served with lemon caper sauce, they are simply delicious.

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Course: Appetizer

Cuisine: Mediterranean

Keyword: Pan seared scallops, Seared scallops, Seared scallops recipe

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: as an appetizer

Calories: 191kcal

Author: Alida Ryder

Ingredients

750 g (1½lb) scallops thawed
2 tbsp olive oil
salt to taste
lemon caper sauce to serve

Instructions

If using fresh scallops, you'll need to shuck them and then give them a good rinse in cool, clean water.
Remove the side muscle (a coral-coloured flap on the side of the scallop) and discard.
Frozen scallops can be thawed overnight in the refrigerator and I like to give them a quick rinse to ensure they are free of sand or grit.
Pat the scallops dry with paper towels then drizzle with a few tablespoons of olive oil and season generously with salt.
Make the lemon caper sauce according to recipe instructions.
Sear the scallops: Heat a large cast iron skillet or stainless steel frying pan over high heat.
Once the pan is smoking hot, add the scallops and allow to sear for 1-2 minutes then flip and cook for another 1-2 minutes, until they have are golden brown on both sides.
Remove from the pan and serve with the lemon caper sauce.

Nutrition