SEARED SCALLOPS WITH CAPERS, RAISINS, AND NUTMEG

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Seared Scallops with Capers, Raisins, and Nutmeg image

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 9

4 tablespoons unsalted butter
2 pounds scallops, cleaned and patted dry (about 30)
1/2 teaspoon coarse salt
2 teaspoons sherry vinegar
1 tablespoon salt-packed capers, rinsed and chopped
2 tablespoons golden raisins, chopped
1/4 cup chopped parsley
Juice of 1/2 lemon
1/4 teaspoons freshly grated nutmeg, optional

Steps:

  • Preheat a large cast-iron skillet over medium-high heat. Melt 3 tablespoons butter in skillet. When foam subsides, add scallops in a single layer, being careful not to crowd pan. Season scallops with salt and cook, undisturbed, 2 minutes.
  • Flip scallops and continue cooking until scallops are firm to the touch, about 1 minute more. Transfer scallops to a serving platter.
  • Add vinegar, capers, raisins, and parsley to skillet and cook, 30 seconds.
  • Stir in remaining tablespoon butter and lemon juice. Remove from heat and pour over scallops. Grate nutmeg over scallops and serve immediately.

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