Scallops in Lemon Caper Sauce ~ Homemade Gourmet

Holy Moly, we felt like were having dinner in a Michelin starred restaurant when I served these scallops in lemon caper sauce.  Really they were that delicious!  If I can do it you can do it. Don’t hesitate to make these scallops in lemon caper sauce and impress your family and friends too!

When I visit my local farmers market and find fresh scallops at the fishmonger I always splurge and bring some home.  When buying from my local fish guy I am assured that the scallops are “dry” not “wet”.  Wet scallops have been soaked in a preservative solution which prevents them from browning and also gives an off flavor.  Yuck!  Dry scallops have more of a beige color not pure white which is how “wet” ones appear.  Always buy dry scallops if possible!

Rich in flavor, yet healthy and well worth the money spent.  There are a few key points to note before you cook your scallops.  Your skillet should be HOT.  This is why I opt for avocado oil as it has a smoke point of around 500*.  Be certain after rinsing the scallops to dry them with a paper towel or they will not brown and develop that beautiful caramel color in your skillet.  Don’t over-crowd them while cooking and don’t flip too soon.

I like to serve these scallops with the lemon caper sauce over a bit of al dente pasta with a colorful salad on the side.  It’s the perfect meal in my eyes.  Look at that beautiful salad full of orange (my favorite color) bells , tomatoes, avocado, banana peppers, black olives, scallions and crumbled feta all tossed in a homemade herb vinaigrette.

To make an herb vinaigrette simply mix a bit of olive oil with champagne vinegar and toss in your favorite dried herbs.  Basil, thyme, rosemary, tarragon, oregano.  Any combination will produce a delicious dressing.  Bon Appetit!

Scallops in Lemon Caper Sauce

Author:

Linda Walbridge

Ingredients

• Avocado oil

• Butter

• Sea salt

• 1 clove garlic, peeled and minced

• Zest of 1/2 lemon

• Juice of 1/2 lemon

• 1 Tablespoon Capers

• 1/4 cup white wine

• 1/2 cup veggie or chicken broth (no sodium)

• 1/2 Tablespoon Dijon mustard

• Freshly ground black pepper

Instructions

1. Rinse scallops and dry with a paper towel.

2. Sprinkle scallops with sea salt.

3. Heat 1 tablespoon of oil in a cast iron skillet until hot – almost but not smoking.

4. Add scallops and saute about 2 1/2 minutes or until browned.

5. Add 1 tablespoon butter to pan and flip scallops.

6. Saute scallops another 2- 2/12 minutes – depending on size of scallop, until browned.

7. Remove scallops to a plate and add garlic and wine to skillet.

8. Reduce sauce by 1/2 then add zest, lemon juice, broth and capers.

9. Reduce by 1/2 again then whisk in Dijon, blending well.

10. Add scallops back to skillet until warm.

11. Serve over pasta with sauce and a few turns of fresh ground black pepper..

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