Seared Diver Scallops with Caper-Honey Sauce
Indulge in this easy yet elegant dish that transforms simple scallops into a restaurant-worthy delight, ready in just 15 minutes. Perfect for two, it's bursting with bright flavors from a silky caper-honey sauce and fresh herbsyour new go-to for impressing at dinner!
- Difficulty: Easy
- Servings: 2
- Nutritional Information Per Serving (1 of 2): Calories 1097, Total Fat 106 g, Saturated Fat 19 g, Carbohydrates 27 g, Dietary Fiber 1 g, Sugar 17 g, Protein 15 g, Cholesterol 55 mg, Sodium 650 mg
- Total Time: 15 minutes
- Active Time: 15 minutes
Ingredients
- 1/4 cup sherry vinegar
- 2 tablespoons salt-packed Spanish capers, rinsed in two changes of water and chopped
- 2 tablespoons honey
- 1/2 cup fresh dill
- 1/2 cup fresh tarragon leaves
- 2/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 diver scallops (U10), cleaned and with muscle removed
- 3 tablespoons canola oil
- 2 tablespoons butter
Instructions
- Whip up the vibrant sauce: Blend sherry vinegar, capers, honey, and half the dill and tarragon until smooth. Slowly drizzle in olive oil to emulsify. Season with salt and pepper; set aside at room temp to let flavors mingle.
- Prep the scallops for perfect sear: Score the tops in a shallow 1/8-inch crosshatch pattern. Pat dry, then season with black pepper.
- Sear to golden perfection: Heat canola oil in a medium saut pan over medium-high until rippling. Add scallops scored-side down; cook 2-3 minutes. Add butter, flip, and cook 1 more minute for medium-rare. Salt to taste.
- Plate and wow: Arrange scallops on a platter, drizzle generously with sauce, and sprinkle with remaining herbs. Serve immediately for that fresh-from-the-kitchen magic!
