SAUTEED SCALLOPS WITH CAPER BROWN BUTTER
Martha loves all kinds of seafood, and for good reason: It's healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring scallops, tangerine juice adds sweetness and acidity to the caper brown butter on these seared bivalves. They're served over a bed of wilted spinach, which was simply tossed with a few pats of butter in a hot skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.
- Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.
- Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.
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C Lyte & Spazzie
[email protected]I'm not a huge fan of scallops, but I tried this recipe and was pleasantly surprised. The scallops were cooked perfectly and the sauce was amazing. I will definitely be making this again.
MD Morsed
[email protected]This was a delicious and easy dish to make! The scallops were cooked perfectly and the caper brown butter sauce was amazing. I will definitely be making this again.
Kholisa Tanda
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the scallops and the sauce. I would highly recommend this recipe.
Charlotte Turner
[email protected]This recipe was a bit too salty for my taste, but I think that's because I used salted butter. I would recommend using unsalted butter if you're not a fan of salty dishes.
Amy Duda
[email protected]I made this dish for my husband's birthday and he loved it! The scallops were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Jamilu Yahaya
[email protected]This dish was a bit more time-consuming than I expected, but it was worth it. The scallops were cooked perfectly and the sauce was delicious. I would recommend this recipe for a special occasion.
Peron Reddy
[email protected]I'm not a huge fan of scallops, but I tried this recipe and was pleasantly surprised. The scallops were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Salome Nyambura
[email protected]This recipe was so easy to follow and the results were amazing. The scallops were cooked to perfection and the sauce was delicious. I will definitely be making this again.
Thobi Molotsane
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the scallops and the sauce. I would highly recommend this recipe.
Angi Neidlinger
[email protected]This was a delicious and easy dish to make! The scallops were cooked perfectly and the caper brown butter sauce was amazing. I will definitely be making this again.