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Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce


Try this delicious seared scallops recipe from Martha for a truly elegant meal.

  • Servings: 4

Source: The Martha Stewart Show


  • 12 tablespoons unsalted butter
  • 3 tablespoons Fish Stock
  • 1 tablespoon sherry-wine vinegar
  • 1/4 cup capers, drained and rinsed
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons chopped flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 2 to 3 tablespoons olive oil
  • 8 diver scallops


  1. Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.

  2. In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.

  3. Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

Reviews Add a comment

  • jenniealice1357
    9 DEC, 2011
    Scallops are wonderful, but cooking them can be very difficult. I think it's time to invest in a splatter screen to cover the pan (I got searing hot olive oil right in the eye). I ordered everyone to the table, but by the time we all took our first bites, the scallops were only about 100 degrees or so--that's just the nature of the beast. Don't be too worried about "filling" the plate visually with scallops--2 is plenty per person.