Scallops with butter, lemon juice, and capers

October 25, 2006

Serves 4

1 1/2 pounds medium sea scallops Salt and pepper, to taste 8 tablespoons unsalted butter Juice of 1 lemon 1 tablespoon capers 1. Pat scallops dry with paper towels and sprinkle them with salt and pepper.

2. In a medium skillet, melt 1 tablespoon of the butter over high heat. As soon as the butter starts to brown, add the scallops to the pan and sear for 2 minutes on each side or until they form a rich golden brown crust and are just cooked through. Remove the scallops from the pan and arrange them on 4 warm plates.

3. Remove the skillet from the heat. Cut the remaining butter into small pieces. Add the lemon juice to the skillet, scraping the bottom of the pan with a whisk.

4. Return the pan to medium heat. Whisk in the remaining butter a few pieces at a time. Stir in the capers. Pour sauce over scallops. Jonathan Levitt.