Food & Cooking Recipes Ingredients Seafood Recipes Seared Scallops with Capers, Raisins, and Nutmeg 3.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 4 tablespoons unsalted butter 2 pounds scallops, cleaned and patted dry (about 30) ½ teaspoon coarse salt 2 teaspoons sherry vinegar 1 tablespoon salt-packed capers, rinsed and chopped 2 tablespoons golden raisins, chopped ¼ cup chopped parsley Juice of 1/2 lemon ¼ teaspoons freshly grated nutmeg, optional Directions 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. Flip scallops and continue cooking until scallops are firm to the touch, about 1 minute more. Transfer scallops to a serving platter. Add vinegar, capers, raisins, and parsley to skillet and cook, 30 seconds. Stir in remaining tablespoon butter and lemon juice. Remove from heat and pour over scallops. Grate nutmeg over scallops and serve immediately. Rate it Print