This Keto Pan Seared Scallops is an elegant yet easy dish that is above perfection. This dish can be serve as appetizer, starter, or dinner, perfect for special occasions or any day of the week. The caramelize-d scallops and the delicious sauce are all in one pan! Keto Pan Seared Scallops is a very healthy and an ultimate seafood meal you just can’t resist.
Pan Seared Scallops with Lemon Caper Sauce Recipe by Jesicca Gavin
The tastiest pan-seared scallops that have a beautiful crust caramel. A lemon caper sauce drizzle that makes each bite even more irresistible. Scallops may seem like an intimidating and fancy dish that’s only for restaurants. This recipe will help you hit that beautiful crust every time right at home, the easy way. There are three key steps to a achieve a golden exterior and tender texture. After a few tasty test runs, you will nail the pan-searing technique, impressing your hungry eaters with your gourmet skills.
What is a Scallop?
Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.
What do Scallops Taste Like?
They are often described as similar to crab or lobster, but more firm. Their flavor tends to be sweet and delicate, but it’s the texture that really makes them interesting and enticing. When cooked correctly, they are soft and chewy but not rubbery or tough.
Are Sea Scallops Good for You?
Scallops are 80 percent protein. They are also a good source of magnesium and potassium.
How to Make Seared Scallops?
Add olive oil to a skillet and turn to medium-high heat. Salt and pepper the scallops and add to the heated pan. Sear the scallops 3-3 1/2 minutes or until the sides are golden brown.
In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
Allow scallops to sit for 10 minutes at room temperature before cooking.
In a 12-inch sauté pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
Sprinkle scallops lightly with salt on both sides.
Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
Turn off heat and whisk in Dijon mustard.
Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
Taste sauce and season with salt and pepper as needed.
Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.