Scallops in Lemon Mustard Sauce with Fried Capers
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Scallops in Lemon Mustard Sauce with Fried Capers
- dinner
- entrée
- 4 servings
- 15 minutes
Recipe by Chef Liz McCune of Eat Seattle.
Rub Ingredients
- 1 tsp Paprika
- 1 tsp Dried Oregano
- ½ tsp Sea Salt
- 1/8 Garlic Powder
- 1 T Capers
- 1 lb Sea Scallops (assume 2-3 per person)
- salt & pepper
- 2 T neutral oil (vegetable oil)
*stainless steel or cast iron with non-stick coating.
Directions
- Place scallops on plate and dab away moisture with paper towel. Season scallops with rub 10 minutes before cooking.
- In the meantime, drain capers and place on paper towel. You do not want them very wet when they hit the hot pan. Heat 1 T neutral oil over medium high heat. Once very hot, add the capers to oil. Fry for 30 seconds to 1 minute. Remove and place on paper towel with a slotted spoon.
- Reheat the pan and add 1 T oil to cook the scallops. Pan should be very hot. Dab scallops again with paper towel to absorb excess moisture. Sear sea scallops for 2 minutes on each side basting gently with excess oil. Feel free to add a little more oil if needed to baste. Remove scallops from pan. Tent with foil to keep warm. Internal temperature should read between 120-125 degrees F.
Sauce Ingredients
- 1T lemon juice
- 1/2 tsp mustard
- 2 T butter- cold unsalted
Sauce Directions
- Deglaze with lemon juice scraping the brown bites. The juice will reduce quickly. Remove from heat and whisk in mustard, then whisk in cold butter. Return the scallops to pan to rebaste with sauce and serve with fresh parsley and fried capers. Serve with sautéed vegetables or toss sauce with pasta.
Garnish
- Fried Capers Fresh
- Chopped parsley
Serves 4
Recipe by Chef Liz McCune of Eat Seattle.