Scallops with Brown Butter and Capers Recipe

Ingredients

• 4 jumbo fresh dry pack sea scallops (about 6 oz; 170 g)
• 6 tbsp unsalted butter
• 2 tbsp grapeseed oil
• ½ cup dry white wine
• 1 tsp lemon zest
• ¼ tsp sea salt (optional)
• 1 tbsp capers, rinsed

1. Rinse sea scallops and pat dry with a paper towel. Set aside.
2. Heat unsalted butter in a heavy-bottomed skillet over medium-low heat. Cook for 3 to 4 minutes, watching constantly and stirring frequently, until butter turns a light brown and has a slight nutty aroma. (You’ll notice some small particles of milk solids in the bottom of the skillet that will also turn light brown.)
3. Immediately remove butter from the skillet and place in a bowl to cool. (If any milk solids turned dark brown, simply pour off and reserve butter on top and discard solids.)
4. Reheat the skillet over high heat. Add grapeseed oil to the skillet and wait for oil to shimmer (just before smoking), about 15 to 30 seconds.
5. Place scallops into oil. Without moving, cook for 2 to 3 minutes, or until a caramel crust forms. Turn scallops and cook for an additional 3 to 4 minutes, or until browned.
6. Remove scallops from the skillet and set aside.
7. Reheat the skillet over medium-high heat. Add dry white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 1 minute.
8. Whisk in lemon zest, sea salt (if using), and browned butter. Cook, stirring constantly, for 1 minute. Stir in capers.
9. Drizzle scallops with warm sauce and serve immediately.