Scallops with Brown Butter and Capers

Tender sea scallops make a quick dinner when served with an aromatic sauce of sizzling butter and brined capers. Scallops with Brown Bu�er and Capers

Prep Time: 10 mins Cook Time: 15 mins Yield: 4 scallops

Serving Size: 2 scallops

Ingredients

4 jumbo fresh dry pack sea scallops (about 6 oz.; 170g) 6 TB. unsalted butter

2 TB. grapeseed oil 1⁄2 cup dry white wine 1 tsp. lemon zest 1⁄4 tsp. sea salt (optional) 1 TB. capers, rinsed

It’s important to use an oil with a high smoke point to sear food. For a neutral taste, avocado, sunflower, safflower, or grapeseed oil are all excellent choices.

1Rinse sea scallops and pat dry with a paper towel. Set aside.

2Heat unsalted butter in a heavy-bottomed skillet over medium-low heat. Cook for 3 to 4 minutes, watching constantly and stirring frequently, until butter turns a light brown and has a slight nutty aroma. (You’ll notice some small particles of milk solids in the bottom of the skillet that will also turn light brown.)

3Immediately remove butter from the skillet and place in a bowl to cool. (If any milk solids turned dark brown, simply pour off and reserve butter on top and discard solids.)

4Reheat the skillet over high heat. Add grapeseed oil to the skillet and wait for oil to shimmer (just before smoking), about 15 to 30 seconds.

5Place scallops into oil. Without moving, cook for 2 to 3 minutes, or until a caramel crust forms. Turn scallops and cook for an additional 3 to 4 minutes, or until browned. 6 Remove scallops from the skillet and set aside.

7Reheat the skillet over medium-high heat. Add dry white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 1 minute.

8Whisk in lemon zest, sea salt (if using), and browned butter. Cook, stirring constantly, for 1 minute. Stir in capers.

9Drizzle scallops with warm sauce and serve immediately.

Variation: This recipe can be made with many types of seafood. To make Tuna with Brown Butter and Olives, replace sea scallops with 6 ounces (170g) boneless tuna steak and use 1⁄4 cup pitted, chopped Kalamata olives instead of capers. Cook tuna an additional 1 minute per side.

Nutrition per Serving

Fat 89% Protein 9% Net Carb 2% Ratio 3.5:1 Calories 497

Fat 49g

Protein 11g

Total Carbohydrate 3g

Dietary Fiber 0g

Net Carbohydrate 3g