Sea Scallops with Brown Butter, Capers and Lemon

Ingredients

• 12 fresh sea scallops
• Sea salt
• freshly ground black pepper
• ¼ cup olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon finely chopped shallot
• 2 tablespoons salt-packed capers, rinsed of excess salt
• Juice of half a lemon
• ⅓ cup (packed) flat-leaf parsley leaves, finely chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    254 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 40 milligrams cholesterol; 399 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 appetizer servings

Preparation

1. Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
2. Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
3. To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

15 minutes