dinnerFrench18 minmedium
Pan-Seared Scallops with Brown Butter and Capers
Restaurant-quality seared scallops with nutty brown butter, crispy capers, and a squeeze of lemon. Golden crust, tender center, done in 15 minutes.
Prep10m
Cook8m
Total18m
Servings2
Calories340
Units:
Ingredients
0/10Instructions
0/8Chef's Tip
The single most important step is drying the scallops. Wet scallops steam instead of sear. Pat them dry, then let them sit uncovered on paper towels for 10 minutes before cooking.
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