Un-Wine’d Recipe: Scallops with Lemon-Caper Butter

Un-Wine’d Recipe: Scallops with Lemon-Caper Butter

January 13, 2020 0 By Luis Garrison


Now the secret to scallops
whenever you’re cooking them. You want to make
sure that they’re dry because scallops have a
lot of moisture in them, they come from the sea. So let’s just put a
little paper towel down and then I’m going to just
blot those scallops dry. That way all the
moisture that’s in them will not bubble up and
cause burns in your pan. So I want to put these
in a really hot butter. Now I’m gonna test it and you’ll see what happens
when we put water into the pan. And it just sizzles like crazy. We want to get an
nice sear on these. And that water just
pops and pops and pops. There we go. So we’re gonna put
the scallops right in. Separate them a little bit so they have the opportunity to cook up the
sides just slightly. (butter sizzling) Right now while they’re
searing on one side, I’m going to get
some lemon ready. First I wanna sprinkle with
a little bit of white pepper, and sea salt. Anytime I’m using seafood, I like to use sea salt
instead of kosher, it just blends a
little bit better. Now, let’s take a little lemon. And what I want
to do is just zest oh, just a little
bit of that lemon, not even a quarter of it. I just want to get
a tiny bit of zest. I don’t want to feel it
in my teeth as I’m eating. Just a bit, there we go. I think I need a new zester. Mine’s getting a
little bit dull. There we go. Now, I’ve already started
to soften this lemon. What I want to do is
just really get in there, massage that lemon to get
all of that juice broken out. So that as I squeeze it, I have a really good
stream of juice. All right, those are cooking up. Let me just check them. See how they’re
doing on the sear. It takes no time at
all to cook scallops. So don’t overcook your scallops. They are a very tender seafood. So I just want to get
a nice color on those. It’s gonna take
just another minute. (butter sizzling) And while that’s happening, let me tell you a little
bit about this sauce. So simple. It’s just butter, capers,
and a little lemon juice. So easy to make
on these scallops. Now it’s also really
great on salmon. But I love it with the grits that I’m gonna serve it with and with the collards. So let me just cut that lemon. All right, and get those
scallops flipped over. Think they have just, they’re
just starting to color. I also used clarified
butter because I wanted that extra (butter sizzling) fat without the water and
without those solids in it. Just makes for clearer cooking. So we’re gonna let that
go for just a minute until they’ve got a
nice color on them and then I’ll show you
how to plate this up and finish that sauce. So our scallops are
ready to come off. It’s been about three minutes. And what I’m gonna do is
just plate them up right here on some grits and collards. This is so Southern
and I just love it. I want to just get my heat
off before I start the sauce. So what I want to do
now is take some capers, and I’m gonna drop them
in this hot butter, but they don’t have to be on. This does not have to be on because the butter
is nice and hot, and it’s working just fine. And then I’m going to take
that little bit of zest. I only wanted about a
half teaspoon of zest and then some lemon juice and I’m going to take
the juice of one lemon. (butter sizzling) And I’m just catching the
seeds as I squeeze out. There’s that. And the other half. If you get the
seeds down in there, you can’t tell the
difference in looking between the seeds
and the capers. So try to keep the seeds
from going down inside. Now let’s just
finish up that sauce. Stir it around. Oh it’s beautiful,
absolutely gorgeous. And this is just so
buttery, so full of flavor. The capers give lots of salt. And of course the lemon
gives that nice citrus zest. And this works beautifully
with this wine. So this Viognier and
Chardonnay blend is so nice. It has just enough acidity and a nice buttery finish. (upbeat music) Oh yeah, just what I remember. With this dish,
you’re gonna love it.