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Seared Scallops

  • servings: 6


  • 4 tablespoons unsalted butter
  • 2 pounds scallops, cleaned and patted dry (about 30)
  • 1/2 teaspoon coarse salt
  • 2 teaspoons sherry vinegar
  • 1 tablespoon salt-packed capers, rinsed and chopped
  • 2 tablespoons golden raisins, chopped
  • 1/4 cup chopped parsley
  • Juice of 1/2 lemon
  • 1/4 teaspoons freshly grated nutmeg, optional


  1. Step 1

    Preheat a large cast-iron skillet over medium-high heat. Melt 3 tablespoons butter in skillet. When foam subsides, add scallops in a single layer, being careful not to crowd pan. Season scallops with salt and cook, undisturbed, 2 minutes.

  2. Step 2

    Flip scallops and continue cooking until scallops are firm to the touch, about 1 minute more. Transfer scallops to a serving platter.

  3. Step 3

    Add vinegar, capers, raisins, and parsley to skillet and cook, 30 seconds.

  4. Step 4

    Stir in remaining tablespoon butter and lemon juice. Remove from heat and pour over scallops. Grate nutmeg over scallops and serve immediately.

Mad Hungry, November 2011