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Fun fact – I was on seafood duty for most of my restaurant career. I perfected my scallop game and I’m going to show you exactly how to get the perfect pan seared scallops, every time, with this very easy Scallop Meunière recipe with a quick and amazing lemon caper sauce. Make sure you read through My Tips before starting.
Table of Contents
Why You’ll Love Scallops Meunière
This pan seared scallop recipe is perfect because it is so fresh and light, quick and easy and the lemon caper butter sauce is simply amazing. The scallops are buttery on the inside with a perfect crispy crust.
Prep Like a Pro
Dry those scallops like your crust depends on it – After removing the foot, pat your scallops dry. Then give them a quick blast with your hair dryer on cool. This will give you that restaurant quality pan seared scallop every time.
Choose the right pan – A stainless steel or cast iron pan is best for getting that amazing sear on these scallops meunière.
Don’t overcrowd your pan – It might be really easy to try to fit more in there than there should be, but it will ruin the sear. Overcrowding your pan lowers the oils temperature and can ruin a recipe.
Watch your butter – Make sure the pan isn’t so hot that the butter burns!
Substitutions
- You can use fish instead of scallops, such a Sole Meunière.
- Herbs are always very easy to swap for whichever ones you have on hand or your favorite ones.
- If you want to make this dairy-free you can easily swap the butter for vegan butter and you’ve got it!
🔥Chef Nadia’s Tip🔥
- Buy ‘dry’ scallops, this means they are not previously injected with water and sodium tripolyphosphate. You want dry scallops because they develop a nice hard sear when you cook them as opposed to wet scallops that release that liquid while cooking.
- If you buy frozen, look for IQF which means they are individually quick frozen to preserve their freshness and quality.
- Always make sure the surface of the scallops are very dry. You can let them sit in the fridge uncovered for one hour. Another option is use a hair dryer on cool or a portable fan to draw excess moisture out. This will help develop a nice crust while searing.
- When searing these Scallops Meunière, give them a little shake (always on a preheated pan) so they don’t stick but, and then DON’T mess with them. That will help them develop that nice golden crust.
- 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.
- My restaurant secret to getting that beautiful hard sear without overcooking is searing longer on one side and taking them out before they are fully cooked. As they rest, they will continue cooking.
- Don’t overcook them or they will be rubbery.
The Perfect Pairings
Let’s start the night out with a light and clean Cucumbertini. If you are having this as your main, pair it with a fresh Butter Lettuce with Fennel Salad. If you want this Scallops Meunière recipe to be your appetizer, Braised Short Ribs with Polenta will be a great main. Finish your night with a creamy Berry Panna Cotta.
Scallops Meunière: Questions Answered
U-10 scallops means there are under 10 scallops per pound. This will make sure each one is big enough that they will be large, meaty and perfect for that golden sear and soft center.
Removing the excess water is key to that beautiful golden sear that you see in this recipe. Just remember, the drier the surface – the better the sear. Just make sure your blowdryer is on cool!
They should have that golden sear and feel firm to the touch. If they get rubbery you have overcooked them. Just keep an eye on the clock.
Scallops Meunière
Equipment
- pan
Ingredients
- 10 Scallops, U-10 scallops
- 1 tbsp oil
- salt and pepper, to taste
- 4-5 tbsp butter, unsalted
- 3 tbsp capers
- 1 tbsp caper brine
- 1 lemon, zest and juice
- chives and parsley , fresh, chopped, to taste
Instructions
- Cut off the foot of the scallop and pat dry really well. Take a fan or a hair dryer on cool and pass it through the scallops for about a minute. You can also let them sit in the fridge uncovered for one hour.
- Season scallops with salt and pepper.
- Preheat a pan on high for 2 minutes and then add a bit of olive oil. Lower the heat to medium-high and add the scallops to the pan, giving them a lil shake and then sear for 3-4 minutes on one side, flip, and sear for another minute. If the scallops are small, sear for less time. Remove from pan.
- Lower the heat to medium and add the butter and capers and caper brine. Cook for 4-6 minutes, scraping the bottom of the pan for the scallop drippings. Mix in lemon zest.
- Add one half of the lemon's juice, taste and add more if you would like.
- Mix in a little bit of chives and parsley to taste.
- To serve, add your scallops to a plate, spoon the sauce on top, sprinkle with more chives and parsley, and enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved your tip to getting the scallops really DRY!!! I’m sure that’s been my problem all this time trying to get a lovely deep brown sear while mine come out a sickly beige-ish, unappetizing & ultimately tasteless product. I’m going right out to my local fishmonger & try again, after having given up a year or so ago. Thanks so much, Chef Nadia.
Hey Paula, This step should help you a ton! Let me know how it works out!
Absolutely wonderful!
I usually rinse my capers before I use in a recipe, but not here. Adds just the right amount of salt and flavor.
DO NOT RINSE CAPERS!
Yes 🙌 I’m so glad you enjoyed Craig!
I had read in one of the comments that Meunière’ referred to a method of preparation where the protein was dredged in flour first but that was the original method. Meunière’ has since eliminated that step and goes straight to the searing in brown butter, so, in your defense, you are still on the money. Wikipedia says so!
Well that’s good to know Peg! Thanks!
It says one lemon – does that mean zest from one lemon? No lemon juice – confusing
Hi Ellen, I updated and clarified that on the recipe now. First you will be mixing in the lemon zest and then you will add the lemon juice to taste. Start out with ½ of the lemon and add more juice till you’re happy. Thank you for bringing that to my attention!