No ImageSeared Scallops with Brown Butter Caper Sauce

Did you make it? Rate it!

  1. Barbara

    I made these last night for a dinner party and it was excellent! I also did the same thing with chicken, everyone was happy. My first try with brown butter turned black, but I got it right the second time. It really kicked it up a notch. Thank you for the recipe! It’s a keeper!!

    xxxxxyyyyy

  2. Elizabeth

    I halved the recipe for smaller portions. EXCELLENT!! The acid of the capers and lemon zest balance the richness of the browned butter and elevate this recipe to an amazing level. I will make this again and again!

    xxxxxyyyyy

  3. Penny

    The first picture looks like the scallops are in yellow butter sauce, not brown butter sauce.
    What an EXCELLENT recipe. It is a bit confusing but I found that putting the portions of everything in their own little bowls before combining helped a lot. If you’re worried about time, it makes everything go smoothly, rather than measuring ingredients as you go along.

  4. Pamcakes

    I know it’s not ideal, but I don’t drink or keep alcohol in my home. Is there an acceptable alternative for white wine in this recipe? I know it world significantly alter the integrity of the recipe, but would like to try this without alcohol. It looks amazing!

    Show Replies (3)
  5. Joanie

    Fabulous way to serve scallops – I followed the directions exactly. Also, my appreciation to Tom Landshof for his short dissertation on scallops. After not cooking them in several years, I took the plunge and bought dry scallops at our Farmers Market. Really, this recipe is perfection.

    xxxxxyyyyy

View More