Entree: Jersey – Jersey Scallops with Black Butter (Seared sea scallops finished in deeply browned butter with lemon, capers and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 3 min

Total 25 min

Ingredients

- 12 large sea scallops, approx. 1 lb (454 g), patted dry
- 1 tsp (5 g) flaky sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) finely grated lemon zest
- 1 tbsp (15 ml) capers, rinsed and chopped
- 2 tbsp (8 g) fresh parsley, finely chopped
- Lemon wedges for serving
- Crusty bread or boiled Jersey potatoes for serving (optional)

Instructions

1. Season the scallops on both sides with salt and pepper and let sit at room temperature for 10 minutes; pat again to be sure they are very dry.
2. Heat a large stainless-steel or cast-iron skillet over medium-high heat until hot, add the olive oil, then place the scallops in the pan spaced apart; sear without moving 1.5–2 minutes until a deep golden crust forms, flip and sear the other side 1–2 minutes until just opaque. Remove scallops to a warm plate.
3. Lower heat to medium, add the butter to the same pan and cook, swirling occasionally, until it foams and the milk solids turn deep brown and give a nutty aroma (2–3 minutes). Watch carefully to avoid burning.
4. Off the heat, stir in the lemon juice, lemon zest, and chopped capers; add the parsley and season to taste with additional salt or pepper if needed.
5. Return the scallops to the pan for 30 seconds to 1 minute to glaze in the sauce, spoon the black butter over them, and serve immediately with lemon wedges and optional bread or potatoes to soak up the sauce.