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Gallery Sauteed Scallops with Caper Brown Butter Credit: Johnny Miller Recipe Summary total: 25 mins Servings: 4
Ingredients Ingredient Checklist 12 large sea scallops (about 1 pound) Instant flour, such as Wondra, or all-purpose flour, for dusting 2 tablespoons vegetable oil Fine sea or kosher salt 4 tablespoons unsalted butter 1 tablespoon small capers, drained 2 tablespoons fresh tangerine or orange juice, plus wedges for serving 1 tablespoon finely shredded mint leaves, plus more small whole leaves for serving 2 teaspoons lemon juice, plus more as needed Warm wilted spinach, for serving
Cook’s Notes To ensure a good sear and avoid toughness, make sure scallops are patted dry and heat pan thoroughly before adding them.
Gallery Sauteed Scallops with Caper Brown Butter Credit: Johnny Miller
Recipe Summary total: 25 mins Servings: 4
Gallery
Sauteed Scallops with Caper Brown Butter Credit: Johnny Miller
Sauteed Scallops with Caper Brown Butter
Credit: Johnny Miller
Sauteed Scallops with Caper Brown Butter
Recipe Summary total: 25 mins Servings: 4
Recipe Summary
total: 25 mins
Servings: 4
total: 25 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 12 large sea scallops (about 1 pound) Instant flour, such as Wondra, or all-purpose flour, for dusting 2 tablespoons vegetable oil Fine sea or kosher salt 4 tablespoons unsalted butter 1 tablespoon small capers, drained 2 tablespoons fresh tangerine or orange juice, plus wedges for serving 1 tablespoon finely shredded mint leaves, plus more small whole leaves for serving 2 teaspoons lemon juice, plus more as needed Warm wilted spinach, for serving
Directions
Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.
Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.
Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.
Cook’s Notes To ensure a good sear and avoid toughness, make sure scallops are patted dry and heat pan thoroughly before adding them.
Cook’s Notes
To ensure a good sear and avoid toughness, make sure scallops are patted dry and heat pan thoroughly before adding them.
Reviews
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 3
Reviews
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 3
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 3
15 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 3
15 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 3
5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 3
All Reviews for Sauteed Scallops with Caper Brown Butter
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Scallops with Caper Brown Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
