I really like seafood because of the freshness and the strong flavor
even you don't have any sauce. That's why in my opinion this brown
butter capers sauce is really good because it just brings some more
flavor without changing the original taste of the scallops.
Ingredients:
One dozen sea scallops
3 tablespoons canola oil
5 tablespoons butter
2 tablespoons capers
2 teaspoons lemon zest
¾ cup dry white wine
Method
Heat
a small saucepan over medium heat. Add the butter and cook until the
butter is melted and becomes brown ( but not too much otherwise the
butter will get blackened)
Pour the browned butter in a bowl and set aside. Pat dry the scallops.
Heat
the canola oil in a frying pan over high heat. Add the scallops flat
side down and cook for about 3 to 4 minutes to sear the scallops. Then
turn the scallops over and sear the other side.
Then transfer the scallops into a plate and discard the remaining oil from the pan.
Pour
the white wine into the pan and bring to a boil. Cook until the wine
has reduced to about 3 tablespoons. Remove from the heat and add the
lemon zest, capers and browned butter.
Pour the sauce over the scallops and serve.
