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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (1)

20 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
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.