Pan Seared Scallops in Lemon Caper Sauce
Author: Food Musings
Recipe type: Entree
Cuisine: International
Prep time:
Cook time:
Total time:
Serves: 2 large portions
- 1 lb jumbo scallops
- grinder of rock salt
- 2 T ish olive oil
- 3 T ish butter
- freshly ground pepper
- 225 g spaghettini (we like the President's Choice brand in the white box)
- 1 T minced garlic
- ½ c sauvignon blanc wine
- 1 c chicken broth42 T lemon juice2 T capers
- 1 T parsley (I was out of fresh and used dry)
- 1 c chopped roma tomatoes
- ¼ c ish parmesan
- Scallops:
- Dry scallops really well with a clean cloth or paper towel.
- Season with salt and pepper.
- Heat a skillet over high heat until the oil begins to slightly smoke.
- Place scallops with tongs into pan without crowding.
- Cook the scallops without moving them about 3 min.
- Add 1 T butter to pan, turn the scallops and brown on the second side about 90 sec.
- Turn off heat and hold.
- Pasta:
- Prepare pasta according to package directions.
- Select another pan and cook garlic on medium heat in 1 T butter, about 1 min.
- Increase heat and add wine.
- Cook until wine is reduced by half about 3 mins.
- Add chicken stock, lemon juice, capers and increase heat again. Cook until sauce is reduced to half (approximately 8-10 minutes).
- Turn off heat and another 1 T of butter.
- Drain pasta and add to sauce.
- Add parsley and tomatoes and toss all.
- Place scallops on pasta and top with grated parmesan.
Recipe by Food Musings at http://foodmusings.ca/food-travel/pan-seared-scallops-in-lemon-caper-sauce/
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