Best Sweet Sea Scallops In A Caper Raisin Sauce Recipes

SWEET SEA SCALLOPS IN A CAPER-RAISIN SAUCE

Steps:

• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan) and the chopped shallots. Cook the shallots for a minute or so, season with salt and pepper, and combine with the parsley and capers. Add the wine and golden raisins. Simmer for 3 minutes, then transfer to a bowl and reserve.
• Wipe out the pan and return to the heat, raising the heat to high. Season the scallops with salt and pepper. Add the remaining tablespoon of EVOO to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, allowing them to caramelize, 2 minutes on each side. Add the reserved caper-raisin mixture along with the lemon juice. Turn the heat back a bit and cook for 1 to 2 minutes. Remove the scallops from the pan and arrange on a serving platter. Remove the pan from the stove, add the butter, and shake the skillet until the butter has completely melted. Pour the sauce over the scallops and serve with the bread.

SEARED DIVER SCALLOPS WITH CAPER-HONEY SAUCE

Steps:

• In a blender, combine the vinegar, capers, honey and about half of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Reserve at room temperature for finishing.
• Score the scallops by making 1/8-inch-deep crosshatches across the top side of each (like a checkerboard). Season with freshly cracked black pepper. Dry the scallops thoroughly on paper towels.
• In a medium saute pan, heat the canola oil over medium-high heat until it just begins to show ripples. Place the scallops scored-side down into the oil for 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium rare. Season with salt.
• Place the scallops on a serving plate and spoon some of the caper-honey sauce over the top. Top with the remaining tarragon and dill.

SEARED SCALLOPS WITH CAPERS, RAISINS, AND NUTMEG

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.

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

Steps:

• Season the scallops on both sides with salt and pepper.
• In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
• Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
• Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
• Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
• Enjoy!