One of Hubby’s all-time favorites from the sea has got to be Scallops. I had never eaten a scallop until I married this man. I’ve got to tell you, one bite and it was instant gotta have this! They are tender, sweet and so delicate that scallops compliment rather than overpower the sauce, a salad or whatever vehicle used to get them from your plate to your lips.
Scallops can be the start of a scrumptious, multi-course extravaganza, as a light seafood course, as part of the salad or as the meal itself. Scallops live inside a shell and are related to clams, mussels and oysters. Personally I think a raw scallop is far more attractive than a raw oyster, but that’s just me.
These lemony scallops are a delicious part of a complete meal with a Risotto or Rice Pilaf and a toss salad. You could even top the rice with the seared scallops. Yeah, that’s the ticket. Perfect for the 19th day of the Lenten Season, don’t you think?
Seared Sea Scallops with Lemon Caper Sauce
1 Lemon, sliced for serving
6 tablespoons Clam Juice
2 tablespoons Lemon Juice
2 tablespoons Capers, rinsed
1 lb Sea Scallops
3 tablespoons Olive Oil, separated
Salt and Pepper to taste
1 tablespoon Butter
Slice 1 lemon into rounds, then slice the rounds into half round wedges. Set aside.
Heat a medium frying pan over medium heat for 5-10 minutes. Get the pan almost smoking hot. A 10 or 12-inch cast iron skillet or All-Clad Stainless Steel is best since you are heating the pan dry.
While the skillet is heating, combine the clam juice and lemon juice in a small bowl. Rinse capers and add to the juice mixture. Set aside until ready to use.
Rinse the scallops and pat dry with paper towels. In a plate or shallow bowl, swirl 2 tablespoons of olive oil. Place the scallops in the oil, turning to coat all sides well. Sprinkle scallops with salt and pepper. Set aside.
When ready to sear the scallops, turn the heat up to medium-high for about 2 minutes. Swirl 1 tablespoon of oil in the pan to lightly coat the bottom.
Put the scallops in the skillet in a single layer. Do not overcrowd the pan. Allow for an inch or so between each scallop to maintain temperature. Sear the scallops 2 or 3 minutes until they have a nice brown crust. Using tongs, turn scallops and continue to sear 2 or 3 minutes on the other side.
Once seared, transfer scallops to a serving platter and keep warm.
Pour the caper sauce into the now empty skillet.
Cook, stirring, until the liquid reduces by half, about 2 minutes. Take the skillet off the heat and melt 1 tablespoon of butter into the sauce.
Pour the sauce over the scallops and serve with lemon wedges.