Scallops with butter, lemon juice, and capers
Serves 4
| 1 1/2 | pounds medium sea scallops |
| Salt and pepper, to taste | |
| 8 | tablespoons unsalted butter |
| Juice of 1 lemon | |
| 1 | tablespoon capers |
2. In a medium skillet, melt 1 tablespoon of the butter over high heat. As soon as the butter starts to brown, add the scallops to the pan and sear for 2 minutes on each side or until they form a rich golden brown crust and are just cooked through. Remove the scallops from the pan and arrange them on 4 warm plates.
3. Remove the skillet from the heat. Cut the remaining butter into small pieces. Add the lemon juice to the skillet, scraping the bottom of the pan with a whisk.
4. Return the pan to medium heat. Whisk in the remaining butter a few pieces at a time. Stir in the capers. Pour sauce over scallops. Jonathan Levitt. 
© Copyright 2006 Globe Newspaper Company.
