The Best Scallop Recipe: Scallops Meunière
My original Scallops Meunière is pan-seared with a lemon caper butter sauce. Simple, savory, and one of the easiest scallop recipes to master at home. Restaurant searing technique, all my tips.
Equipment
- Stainless steel, or cast iron pan
- wire rack and baking sheet
Ingredients
- 10 U-10 scallops
- 1 tbsp olive oil or high heat-point, neutral oil
- kosher salt to taste
- pepper to taste
- 4-5 tbsp unsalted butter
- 3 tbsp capers
- 1 tbsp caper brine
- 1 lemon zest and juice
- fresh chives chopped, to taste
- fresh parsley chopped, to taste
Instructions
- Optional Dry Brine (highly recommended): Start this at least 1 hour and 20 minutes before searing. Remove the side muscle from each scallop. Pat dry with paper towels and place on a wire rack over a baking sheet. Season lightly with salt and refrigerate uncovered for 1 to 4 hours. Remove from the fridge and pat dry again and let them sit at room temperature for 20 minutes.10 U-10 scallops, kosher salt
- Sear the Scallops: Preheat a pan on high for 3 minutes. Add the olive oil and lower the heat to medium-high. Make sure your scallops are dry and room temperature. Season with pepper (if you skipped the dry brine, season with salt as well). When the oil is rippling, add the scallops to the pan about 1 inch apart, giving each one a small wiggle immediately after placing. Sear undisturbed for 3 to 4 minutes until deep golden crust forms and the scallop easily releases from the pan. Flip and sear for 1 more minute. Remove from the pan.1 tbsp olive oil, pepper
- Make the Sauce: Lower the heat to medium. Add the butter, capers, and caper brine. Cook for 4 to 6 minutes, scraping the bottom of the pan for the scallop drippings. Mix in the lemon zest and the juice from half a lemon to start. Taste, and adjust for your preference. Stir in the chives and parsley.4-5 tbsp unsalted butter, 3 tbsp capers, 1 tbsp caper brine, 1 lemon, fresh chives, fresh parsley
- Serve: Plate the scallops, spoon the sauce on top, and sprinkle with more chives and parsley.
You know that your scallops are done when they are firm on the outside but have bounce to them when pressed. The ideal temperature is 125°F–130°F (52°C–54°C), but I like to pull them around 120°F since they continue to cook.
Nutrition
Calories: 321kcal, Carbohydrates: 4g, Protein: 10g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 1032mg, Potassium: 191mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 961IU, Vitamin C: 8mg, Calcium: 27mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.