No ImageSeared Scallops with Brown Butter Caper Sauce

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  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!!


  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!


  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!

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  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.


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