Read...
Juice lemons. Spoon out capers. warmth pan. cook dinner scallops. Make sauce in equal pan. Serve.
INGREDIENTS
- 3 lemons
- Small handful of chives
- 12 large dry sea scallops
- Kosher salt, freshly ground pepper
- Extra-virgin olive oil or vegetable oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons drained capers
INSTRUCTIONS
- Cut 2 lemons in 1/2 and squeeze juice right into a measuring glass or small bowl; you should have 1/four cup juice. Set apart. the use of a paring knife, reduce ends off final lemon to reveal flesh. Upend lemon on a reduce end and get rid of peel and white pith from lemons; discard. reduce among membranes to release segments into bowl with juice; squeeze membranes to get any remaining drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set apart.
- Pull facet muscle off scallops, if wanted; pat dry. Season lightly on each sides with salt and pepper. warmness a huge skillet, preferably chrome steel, over medium-high. Pour in oil to lightly coat floor (2–three Tbsp.); heat until it shimmers and you see first wisps of smoke. swiftly place scallops into skillet, flat aspect down, and cook dinner with out touching, tossing, or fussing till underside is deep golden brown, three–4 minutes. Use a skinny spatula or tongs to gently turn over; if they face up to, cook any other 30 seconds and try once more. cook dinner on second aspect until flesh at pinnacle and backside appears opaque but there's still a faintly translucent strip within the center, 1–2 minutes, depending on size. transfer scallops to a plate.
- Pour off any oil in skillet and set over medium warmth. upload butter and cook, swirling, till butter foams, then browns, approximately 2 minutes. upload reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. blend in capers and reserved chives and spoon pan sauce round and over scallops.
