Ingredients
Method
- Peel the side muscle off of the scallops, and discard.
- Pat your scallops dry with a paper towel, and season generously with kosher salt and freshly cracked peppercorn.
- Pour 2 tablespoons of high quality olive oil into a pan over medium-high heat. Wait until you see a small amount of smoke.
- Place Scallops down in your pan. Since you are using Jumbo Scallops, sear for 3-4 minutes (Smaller scallops would require significantly less time). While searing, do not touch or move the scallops.
- Carefully flip your scallop, and sear the other side for 1.5 minutes. If your scallop does not lift with ease, let it sear an additional 30 seconds and flip again.
- Remove scallops from the pan. Carefully pour out your olive oil and any burnt material in the pan. Add butter to your hot, clean pan.
- Stir butter as it bubbles and froths. Alternate between picking your pan up and letting it rest on the burner. Butter can go from browned to burnt in about 1 second, so it's best to be careful!
- Once butter is browned, stir in capers and lemon juice. Whisk quickly.
- Smother your scallops in the sauce. Serve with a great glass of wine.
- Enjoy!
Notes
A quick note on kosher salt and freshly cracked peppercorn.
A lot of people have different preferences when it comes to salt. I love sea salt, and I love kosher salt! I personally prefer the coarser grain, as I find it adds a ton of flavour. The same goes for freshly ground peppercorn.
However, there's nothing wrong with using table salt or pre-ground pepper. The pepper may have slightly-less flavour, but it all comes down to preferences. Use what you have on hand.