Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 24 bay scallops (or 8 large sea scallops)
- Kosher salt and freshly ground black pepper
- 2 Tablespoons butter
- 1/2 cup white white wine
- 1 Tablespoon lemon juice
- 2 Tablespoons small preserved capers, drained
- 1 Tablespoon fresh dill or 1 teaspoon dried dill
Select a heavy skillet, large enough to hold scallops in one layer with room in between. Heat skillet over medium-high heat and add butter, swirling to coat pan. Quickly sear scallops on both sides, turning only once. Remove and keep warm.
To the same skillet, add white wine and lemon juice. Cook, scraping up any browned bits, until reduced and thickened. Return scallops to the pan, turning to coat with the pan sauce, and add capers. Sprinkle with dill and serve.
Yield: 2 servings
Scallops with Capers Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.