Seared Scallops with Lemon Caper Sauce

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Seared Scallops with Lemon Caper Sauce
ScallopsLemon SauceCaper Sauce
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This recipe guides you through perfectly searing scallops and creating a vibrant lemon caper sauce. Instructions include preparing the scallops, making a classic lemon sauce, and plating the dish for a delicious meal.

tablespoons unsalted butter, cut into piecesCut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside.

Pour in oil to lightly coat surface ; heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again.

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Scallops Lemon Sauce Caper Sauce Seafood Cooking

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