Made these for dinner last night. Basically a piccata sauce, I guess, but they were so good. I served them with twice-baked potatoes stuffed with sauteed onions and garlic (Potatoes ala Fife), sauteed spinach and Creole Tomato Salad. Recipe from Coastal Living
Scallops
1 pound sea scallops
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops, and sear about 2 minutes on each side. Transfer scallops to serving plates, cover, and keep warm.
Melt remaining 3 tablespoons butter in skillet. Add garlic; cook 1 minute or until butter begins to turn golden brown. (Be careful not to burn the garlic.) Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops, and serve. Makes 2 servings.
Scallops
Scallops
1 pound sea scallops
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops, and sear about 2 minutes on each side. Transfer scallops to serving plates, cover, and keep warm.
Melt remaining 3 tablespoons butter in skillet. Add garlic; cook 1 minute or until butter begins to turn golden brown. (Be careful not to burn the garlic.) Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops, and serve. Makes 2 servings.
Scallops