I absolutely love this Pan Seared Scallops with Lemon Capers in White Wine Sauce Recipe because it’s like treating yourself to a fancy, restaurant-quality dish without ever leaving your kitchen. The scallops get that perfect golden crust while staying tender inside, and the bright, tangy white wine sauce with capers and lemon adds just the right burst of flavor that makes every bite feel special.
When I first tried this recipe, I was amazed at how simple ingredients come together to make something so elegant. Whether you’re marking a special occasion or just want to impress guests on a weeknight, this recipe works beautifully. Plus, you’ll find that the sauce is so versatile, you might want to drizzle it over everything—not just scallops!
Why You’ll Love This Recipe
- Perfectly Seared Scallops: Achieve a golden crust that seals in juicy tenderness with every bite.
- Bright & Flavorful Sauce: The lemon, capers, and white wine blend for a zesty sauce that lifts the whole dish.
- Easy Enough for Weeknights: Whip this up in under an hour, but fancy enough to impress guests.
- Versatile & Adaptable: Simple swaps let you tailor the sauce and sides to your taste or dietary needs.
Ingredients You’ll Need
The ingredients here come together to showcase the scallops without overpowering them, and also create a luscious, slightly tangy sauce that complements the natural sweetness of the seafood beautifully. I always recommend using fresh scallops if you can, and a good quality dry white wine to really bring out those bright flavors in the sauce.
- Kosher salt: For brining the scallops to enhance flavor and moisture.
- Hot water: To dissolve the salt for the brine.
- Ice water: To cool the brine quickly ensuring scallops stay fresh.
- Large scallops: The star of the dish—look for ones about 1 ½ inches wide for the best texture.
- Olive oil: For a high-heat sear that adds richness without burning.
- Unsalted butter: Added at the end to baste and enrich the scallops and sauce.
- Minced garlic: To add aromatic depth without overpowering.
- White wine: Dry varieties like Sauvignon Blanc or Riesling work best; they add acidity and brightness.
- Unsalted chicken broth: Builds the sauce’s body without excess salt.
- Lemon zest & lemon juice: For that fresh citrus punch that balances richness.
- Rinsed capers: The salty, briny kick that makes this sauce unforgettable.
- Dijon mustard: Adds subtle tang and helps emulsify the sauce.
- Fresh dill and fresh chives: Herbs that finish the dish with a lovely herbaceous note.
- Lemon wedges: For an extra squeeze of lemon at the table if desired.
Variations
This Pan Seared Scallops with Lemon Capers in White Wine Sauce Recipe is flexible, so I often tweak it depending on what we’re in the mood for or what’s in season. Feel free to swap in herbs you love, or try different finishing touches that make it your own.
- Herb swaps: I sometimes use fresh parsley or tarragon instead of dill and chives for a different herbal profile.
- Wine alternatives: If you prefer, dry vermouth or a light dry sherry can replace the white wine with equally delicious results.
- Dairy-free version: Use olive oil instead of butter to keep it vegan-friendly while still rich.
- Extra heat: Add a pinch of red pepper flakes with the garlic for a subtle spicy note that wakes up the sauce.
How to Make Pan Seared Scallops with Lemon Capers in White Wine Sauce Recipe
Step 1: Brine the Scallops for Tenderness and Flavor
Start by making a simple brine with kosher salt, hot water, and ice water to cool it down. This might feel like an extra step, but trust me, it transforms scallops by seasoning them nicely and helping them stay juicy during cooking. After letting them soak for 10 minutes, give them a quick rinse, then pat them super dry—this is the key step to get that irresistible golden crust when searing.
Step 2: Sear the Scallops to Golden Perfection
Heat your pan until the olive oil is shimmering and just about to smoke—this high heat is what makes the scallops sing. When placing them in the skillet, give each scallop enough space to avoid steaming. Resist the urge to move them around; letting them cook undisturbed for around 3-3 ½ minutes creates that gorgeous crust. Then add butter, flip the scallops, and baste them to keep the flavors rich and the texture tender. You’ll know they’re ready when they’re opaque and springy to the touch.
Step 3: Whip Up the Lemony White Wine Sauce with Capers
After removing the scallops, lower the heat and gently sauté minced garlic until fragrant. Pour in your white wine and simmer it until it’s reduced by half, concentrating the flavor. Then add chicken broth, lemon zest, lemon juice, and the rinsed capers. Let the sauce simmer and reduce until thickened and flavorful, about 8-10 minutes. Finish by whisking in Dijon mustard for a lovely silky texture.
Step 4: Reheat and Garnish for the Final Touch
Return the scallops to the pan and gently warm them through in the sauce for a couple minutes. Taste the sauce and adjust seasoning with salt and pepper. Just before serving, sprinkle over fresh chopped dill and chives to brighten everything up. Don’t forget the lemon wedges—they’re a delicious finishing touch that lets everyone add as much citrus zing as they like.
Pro Tips for Making Pan Seared Scallops with Lemon Capers in White Wine Sauce Recipe
- Dry Scallops Thoroughly: I learned the hard way that damp scallops steam instead of sear, so use plenty of paper towels to get them dry before cooking.
- Don’t Crowd the Pan: Give each scallop room to breathe in the skillet—you’ll get a perfect crust instead of soggy edges.
- Use a Heavy Skillet: A cast iron or stainless steel pan holds heat better and helps develop that rich sear I love.
- Control the Sauce Heat: Reduce the heat when adding garlic so it doesn’t burn and turn bitter—that delicate flavor is crucial.
How to Serve Pan Seared Scallops with Lemon Capers in White Wine Sauce Recipe
Garnishes
I always top this dish with fresh dill and chives, which add a fresh, herbal touch that brightens the rich butter and wine sauce. A few lemon wedges on the side let everyone add an extra squeeze, and sometimes I sprinkle a few crispy fried capers on top for a fun texture contrast that my family really loves.
Side Dishes
To keep the meal balanced, I like serving these scallops with buttery mashed potatoes or creamy risotto that can soak up the delicious sauce. A simple side of sautéed green beans or a crisp arugula salad with shaved parmesan is also perfect to cut through the richness.
Creative Ways to Present
One fun way I’ve served this for a dinner party is over a bed of lemon-infused quinoa, garnished with edible flowers for a stunning presentation. Sometimes, plating each scallop atop a crispy parmesan tuile adds a crunchy surprise and beautiful visual appeal that always gets compliments.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s rare!), store the scallops and sauce separately in airtight containers in the fridge. This keeps the scallops from getting soggy and helps maintain the sauce’s bright flavors.
Freezing
Freezing cooked scallops isn’t my favorite because it can affect the texture, but if you must, freeze the sauce separately and reheat gently. Fresh scallops freeze better raw, but for this recipe, cooking fresh gives the best texture and flavor.
Reheating
To reheat, I recommend warming the sauce gently on low heat, then adding the scallops just briefly to avoid overcooking. You’ll want to skip the microwave to keep that tender texture intact.
FAQs
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What’s the best way to get a good sear on scallops?
Always pat your scallops dry before cooking and don’t overcrowd the pan. Use a heavy-bottomed skillet over medium-high heat with oil that’s hot enough to shimmer. Let them cook undisturbed for a few minutes to develop a golden crust before flipping.
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Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them dry really well before brining and searing. Frozen scallops sometimes release extra moisture, so drying is crucial for a good sear.
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What type of white wine should I use?
Use a dry white wine like Sauvignon Blanc, Riesling, or even a dry champagne. Avoid sweet wines—they can make the sauce too sugary. The wine adds acidity and complexity to balance the richness of the butter and scallops.
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How do I know when scallops are done?
Scallops should be opaque and firm to the touch but still slightly springy. Overcooked scallops become rubbery, so keep a close eye while cooking and avoid flipping multiple times.
Final Thoughts
I’ve made this Pan Seared Scallops with Lemon Capers in White Wine Sauce Recipe more times than I can count, and each time it feels like a little celebration. It’s approachable but impressive, and honestly, it’s one of those dishes that makes me feel like a pro in the kitchen. I hope you’ll try it soon and come to love it as much as I do—once you nail the sear and that luscious sauce, you’ll find yourself reaching for this recipe time and again.
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Pan Seared Scallops with Lemon Capers in White Wine Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Delight in perfectly pan-seared scallops served with a zesty lemon caper sauce. This recipe features tender scallops brined for optimal flavor and seared to a golden crust, complemented by a tangy sauce made from white wine, chicken broth, lemon, and capers. Garnished with fresh dill and chives, it’s an elegant yet easy dish perfect for a gourmet weeknight dinner.
Ingredients
Brine
- 1/3 cup kosher salt
- 1 cup hot water
- 4 cups ice water
Main Ingredients
- 1 pound large scallops, 1 1/2-inches wide, about 14 to 16
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1/2 cup white wine (light, dry wines such as Sauvignon Blanc, Riesling, or champagne)
- 1 cup unsalted chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons rinsed capers
- 1 tablespoon dijon mustard
- salt to taste
- ground black pepper to taste
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh chives
- lemon wedges for garnish
Instructions
- Prepare the Brine: In a medium bowl, combine ⅓ cup kosher salt and 1 cup hot water, stirring until the salt dissolves. Add 4 cups of ice water to cool the mixture quickly. Submerge the scallops in this brine and let them stand for 10 minutes to enhance flavor and texture.
- Drain and Dry Scallops: Remove scallops from the brine, rinse under cold water, and arrange them in a single layer on a paper towel-lined baking sheet. Cover with another paper towel and gently pat dry, removing as much moisture as possible to ensure a great sear. Lightly season both sides with salt, then let scallops sit at room temperature for 10 minutes.
- Heat the Skillet: Place a 12-inch skillet over medium heat and add 3 tablespoons of olive oil. Heat until the oil shimmers and just begins to smoke, indicating it’s hot enough for searing.
- Sear the Scallops – First Side: Carefully add the scallops to the hot pan, making sure not to crowd them. Press each scallop gently with a spatula to ensure full contact with the skillet. Cook undisturbed for 3 to 3 ½ minutes until the bottoms are a rich golden brown.
- Sear the Scallops – Second Side: Add 1 tablespoon unsalted butter to the pan. Flip each scallop and cook for another 3 to 3 ½ minutes until the other side is also golden brown. Spoon the melted butter over the scallops while cooking. When opaque and firm, remove scallops from pan and set aside.
- Make the Sauce – Garlic and Wine: Keeping the skillet over medium heat, add 1 tablespoon minced garlic, cooking for about 1 minute until fragrant but not browned. Raise heat to medium-high and add ½ cup white wine. Let it simmer, stirring occasionally, until reduced by half, about 3 minutes.
- Add Broth and Flavorings: Turn heat to high and add 1 cup unsalted chicken broth, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons rinsed capers. Cook until the sauce thickens and reduces to about ½ cup, around 8 to 10 minutes.
- Finish the Sauce and Reheat Scallops: Reduce heat to medium and whisk in 1 tablespoon dijon mustard. Return scallops to the pan and cook for about 2 minutes until they are warmed through.
- Season and Garnish: Taste the sauce and season with salt and ground black pepper if needed. Garnish with 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh chives, and serve immediately with lemon wedges on the side.
Notes
- Drying scallops thoroughly before searing is crucial to achieve a perfect golden crust.
- The brining step enhances scallop flavor and moisture retention but can be skipped if short on time.
- Use a heavy-bottomed skillet for even heat distribution.
- Capers add a salty, tangy flavor, so adjust salt accordingly to avoid over-seasoning.
- Serve immediately after cooking to enjoy scallops at their best texture and flavor.
Nutrition
- Serving Size: 1 serving (about 4 ounces scallops with sauce)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 65 mg
