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Scallops Meunière for episode 5 of my restaurant series ♥️ fun fact? I was on seafood duty for most of my restaurant career. These will become your favorite scallops ever.. trust.

Why You’ll Love Scallops Meunière

This is the perfect lunch/dinner because it is so fresh and light. These scallops are buttery, the capers and parsley bring those earthy and herby notes to this epic dish!

scallops meuniére

How To Prepare Scallops Meunière

🔪 First, cut the foot off the scallops and season.

🥘 Secondly, preheat a pan for 2 minutes on high. Then, add some olive oil.

🔥 Sear the scallops, giving them a lil shake. Let them sit unbothered for 3-5 minutes depending on size. Then, flip and sear another 30-60 seconds.

🌟 Then, remove from pan.

🧈 Add in butter and capers. Then, let them brown on medium for 4-6 minutes. Scrape the pan for the scallop drippings. Add lemon zest.

🍋 Squeeze 1/2-1 lemon to taste.

🌿 Lastly, add in the parsley.

Substitutions and Variations

  1. You can use fish instead of scallops, such as my Sole Meunière.
  2. Herbs are always very easy to swap for whichever ones you have on hand or your favorite ones.
Scallops Meunière

Chef Nadia’s Tip

When buying scallops try to get ‘dry’ vs ‘wet’ because they will sear and taste better but also you won’t be getting scallops that have been injected with water.

Scallops Meunière

Chef Nadia’s Tips 🌟

  • I like to take a blow dryer or a fan on COOL and dry surface on both sides to draw out moisture and get a nice hard sear. You can leave it uncovered in the fridge for a couple hours.
  • Give them a lil shake when searing (always on a preheated pan) so they don’t stick but then let them be to develop a hard sear. I always sear 4-5 min on one side and 30-60 seconds on the other depending on size.

Similar Recipes

Common Questions

What can I use instead of scallops?

You can do fish, like my Sole Meunière.

Scallops Meunière

By Nadia Aidi
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 2
Scallops Meunière for ep.5 of my restaurant series ♥️ fun fact? I was on seafood duty for most of my restaurant career.

Ingredients 

  • 10 Scallops, U-10 scallops
  • 3 tbsp Capers
  • 1 tbsp Caper brine
  • 1 Lemon
  • 4-5 tbsp Butter, unsalted
  • Black pepper , to taste
  • Parsley , fresh, to taste

Directions 

  • First, cut the foot off the scallops and season.
  • Secondly, preheat a pan for 2 minutes on high. Then, add some olive oil.
  • Sear the scallops, giving them a lil shake. Let them sit unbothered for 3-5 minutes depending on size. Then, flip and sear another 30-60 seconds.
  • Then, remove from pan.
  • Add in butter and capers. Then, let them brown on medium for 4-6 minutes. Scrape the pan for the scallop drippings. Add lemon zest.
  • Squeeze 1/2-1 lemon to taste.
  • Lastly, add in the parsley.
  • Serve and enjoy!

Video

YouTube video

Nutrition

Calories: 272kcal, Carbohydrates: 8g, Protein: 10g, Fat: 23g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 918mg, Potassium: 241mg, Fiber: 2g, Sugar: 1g, Vitamin A: 736IU, Vitamin C: 29mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: French

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