Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
Makes 2 servings

How to Make It

Step 1

Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops, and sear about 2 minutes on each side. Transfer scallops to serving plates, cover, and keep warm.

Step 2

Melt remaining 3 tablespoons butter in skillet. Add garlic; cook 1 minute or until butter begins to turn golden brown. (Be careful not to burn the garlic.) Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops, and serve.

Step 3

Wine Note: Jeffrey Dye, proprietor of Happy Camper Wines, suggests his Chardonnay for this meal. "It has light oak notes and green apple flavors," he says, "but its freshness allows it to blend easily with foods and be quite refreshing."

Ratings & Reviews

Yummy with a capital YUM!!!!

tara31
August 15, 2017
Made this tonight. Was absolutely delicious, restaurant quality meal!!! Will make it again!

Greek Version

aszalacinski
October 07, 2017
This recipe is wonderful with oregano instead of capers. I put it in with the garlic and add the lemon juice. It is wonderful over brown rice.

aszalacinski's Review

Joanne
November 02, 2009
The bigger the scallops the better! This blew away anything we have had at a restaurant. And so easy to make!!!

tara31's Review

koasmommy
November 14, 2010
So simple and delicious! We grilled the scallops instead of pan-searing and spooned the sauce over once they were ready. Very elegant!