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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 Lemon Caper Butter

Scallops with Lemon and Caper Butter

blankMaison Mirabeau Wine
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!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine French
Servings 5 people


  • 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


  • 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.
Keyword Scallops, Seafood Recipes
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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