Sea Scallops With Brown Butter, Capers and Lemon

• 12 fresh sea scallopsscallop
• Sea saltsalt
• freshly ground black pepperpepper
• 1/4 cup olive oilolive-oil
• 3 tablespoons unsalted butterbutter
• 1 tablespoon finely chopped shallotshallot
• 2 tablespoons salt-packed capers, rinsed of excess salt
• Juice of half a lemonlemon
• 1/3 cup (packed) flat-leaf parsley leaves, finely chopped

1. 01Pat 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. 02Return 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. 03To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Calories

255 kcal

Protein

10 g

Fat

23 g

Saturated fat

7 g

Carbs

4 g

Fiber

1 g

Sugar

0 g

Sodium

400 mg

Cholesterol

—

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