Scallops with Lemon and Caper Butter
Hosting can be really stressful, but it doesn’t need to be! This zesty scallop dish was part of a canapé party last Christmas. However, scallops with lemon and capers are a perfect choice for an appetizer at any time of the year. Chill a bottle of Provencal rosé and enjoy this quick recipe on its own or alongside many other fabulous dishes you can find in this contributor blog post by Mirabeau Wine.
Scallops with Lemon and Caper Butter
These delightful scallops are a perfect appetizer to serve at your next dinner party. The bright citrus complements the creamy butter and vinegary capers for a delicious starter you can share with friends, family, or enjoy on your own!
Equipment
Ingredients
- 10 Scallops cleaned and prepped, but with shells
- 1 tbsp Olive Oil
- 30 g Butter in small chunks
- 20 g Capers
- 1 Lemon juiced
- 1 bunch Parsley half finely chopped, half picked
- Fine Sea Salt
Instructions
- Wash your scallop shells with antibacterial washing up liquid, rinse well, dry, and set aside.
- Heat a frying pan over high heat and add a tbsp of olive oil. Pat the scallops dry and season generously with fine sea salt. There are two sides to a scallop, one large flat side and the other side is smaller in circumference. Cook large side down without moving too much for 2-3 minutes or until golden brown.
- Turn onto the smaller flat side, add the capers and cook for a further 1-2 minutes. Add the butter and baste the scallops for a couple of minutes off the heat. Add half the lemon juice and the chopped parsley.
- To serve place each scallop in the middle of a shell and spoon on a little lemon butter. Garnish with the picked parsley and serve.
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