Sea scallops are perfect for speedy (yet totally elegant) weeknight dinners, as they cook to perfection in no time flat. In fact, this ideal dinner for two can be ready on your table in 30 minutes. The capers in this recipe deliver a delicious punch of briny salinity that we absolutely love paired with fresh shellfish. The whole-grain Dijon mustard adds delicate texture to the sauce and the lemon zest delivers an extra touch of brightness. Stirring in the butter at the very end of cooking creates a touch of velvety richness, in that special way only butter can do. Serve this dish over a bed of leafy greens, mashed potatoes, or rice. Feel free to swap basil or cilantro for the chopped fresh parsley we call for here.
1/2 pound sea scallops (about 7-8 medium size scallops)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 cup dry white wine (such as Sauvignon blanc or pinot grigio)
3 tablespoons drained capers
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1 chopped fresh parsley
How to Make It
Rinse the scallops and pat dry. Season with salt and pepper.
In a medium, nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the scallops, flat side down, in the pan; cook for about 2 minutes on each side or until they are gold brown. Remove from heat and set aside on a plate.
In a sauce pan, heat the remaining 1 tablespoon of olive oil and garlic over medium heat; cook for 2-3 minutes. Add the wine, capers, mustard, and lemon juice to pan. Bring the mixture to a simmer and cook for about 6-7 minutes or until the wine has reduced slightly. Stir in the lemon zest, butter, and parsley. Once the butter has melted remove from the heat. Immediately add the scallops to pan; toss gently in the sauce and serve.