Seared Scallops with lemon caper pasta
Searing scallops does not need to be intimidating. My short instructions show you how to perfectly sear scallops every time, for a tasty and impressive meal.
Servings 2 people
- 200 grams Pasta I used Bucatini, but you can use whatever pasta you prefer, the focus is on the scallops.
- 10 large Scallops patted dry on the surface
- 1 large Shallot chopped
- 4 tbsp Butter
- 2 tbsp Capers
- 1 tbsp Lemon Juice freshly squeezed
- 1/2 tsp Salt plus more to salt the pasta water
- 1 tsp Black Pepper freshly cracked
- 1 bunch Parsley roughly chopped/ripped
- 1 tbsp Olive Oil
- Neutral Oil for the scallops
In a pan add water and salt and set to a boil. When boiling add the pasta and cook until al dente.
In a smaller pan add the olive oil and begin to saute the shallot on low heat. When they are translucent add in the butter and lemon juice and whisk everything together. Add the salt and pepper and continue to whisk to emulsify.
When the pasta is done, whisk in a tablespoon or two of the pasta water, and then add the drained pasta directly into the sauce pan. Add the capers and toss everything around. Put a lid on the pan and set aside.
In another small pan add some neutral oil and turn the heat on max. Test if the oil is hot enough by putting the tip of a wooden spoon in. If it bubbles your oil is good.
Take your scallops and place the driest side directly onto the pan. Wait two minutes, then flip and sear for another minute. Remove from the pan.
Add the pasta to a plate and nestle 5 scallops right onto the pasta. Garnish with some chopped or ripped parsley, serve, and enjoy!
Calories: 716kcal | Carbohydrates: 82g | Protein: 34g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 181mg | Sodium: 1632mg | Potassium: 751mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3173IU | Vitamin C: 42mg | Calcium: 90mg | Iron: 5mg