Thursday, April 3, 2014

Scallops with Capers and Brown Butter Sauce

1 lb. sea scallops
1/2 tsp. sea salt
1/4 tsp. pepper
4 tbsp. butter, divided
2 cloves garlic, minced
2 tbsp. lemon juice
1 1/2 tbsp. capers, drained

Pat scallops dry and sprinkle with salt and pepper. Melt 1 tbsp. butter in large skillet. Add scallops and sear on each side (2-3 minutes). Remove scallops from skillet and transfer to serving dish. Keep warm.

Melt 3 tbsp. butter in skillet and add garlic. Cook until butter begins to turn golden brown, but do not burn the garlic. Remove skillet from heat. Add lemon juice and capers. Spoon sauce over scallops and serve. Great with a bed of brown rice as a side! 2 servings.

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