Scallop with Capers and a brown butter sauce with Herbed Angel Hair and Roasted Asparagus and Tomatoes

(from Linda Lu’s recipe box)

Serves 2 people

Categories: Seafood

Ingredients

  • 1 pound scallops
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4 tbsp. butter divided
  • 1 garlic clove, minced
  • 2 tbsps. fresh lemon juice
  • 1 tbsp. capers, drained

Directions

  1. Pat scallops dry, and sprinkle with salt and pepper. Melt 2 tbsp. butter in a large heavy skillet over high heat. Add scallops and sear about 2 minutes each side. Transfer scallops to serving plates, cover and keep warm.

  2. Melt remaining 3 tbsps. butter in skillet. Add garlic; cook 1 minute or until butter begins to turn golden brown. (Be careful not to burn garlic.)

  3. Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops and serve.

  4. SERVE:

  5. Herbed Angel Hair Pasta: Cook 4 ounces of pasta according to package directions. Drain and toss with 1 tbsp. butter. Stir in 2 tbsps. chopped fresh herbs such as basil, parsley and thyme.

  6. Roasted Asparagus and Tomatoes: Place thin asapargus and quartered tomatoes on a non-stick sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 450 for 5 to 10 minutes or until tender.

  7. Pour a nice Chardonnay.

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