February 08, 2017

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SEA SCALLOPS WITH LEMON AND CAPERS

SEA SCALLOPS WITH LEMON AND CAPERS

12 fresh sea scallops

¼ C olive oil

3 T butter

1 T finely chopped shallot

2 T salt-packed capers, rinsed of excess salt

Juice of half a lemon

⅓ C (packed) flat-leaf parsley leaves, finely chopped

    Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm. Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley. To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

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