Ingredients
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1 large lemon
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16 jumbo sea scallops
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1 teaspoon kosher salt, divided
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½ teaspoon black pepper, divided
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2 tablespoons extra-virgin olive oil
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¼ cup unsalted butter, cut into cubes
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2 tablespoons capers, drained
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1 medium jalapeño chile, stemmed, seeded, and minced (about 1 1/2 tablespoons)
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2 tablespoons finely chopped fresh flat-leaf parsley
Directions
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Using a paring knife, remove outer peel and bitter white pith from lemon; discard. Cut in between membranes to remove lemon segments, and discard membranes. Cut segments into 1/4-inch pieces; remove and discard seeds. Set lemon segments aside.
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Sprinkle scallops evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high. Add scallops; cook until well seared and golden brown on bottoms, about 3 minutes. Flip scallops; cook until just opaque throughout, 2 to 3 minutes. Transfer scallops to a platter, and cover with aluminum foil to keep warm. Wipe skillet clean.
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Add butter to skillet, and melt over medium-high. Add capers and jalapeño; cook, stirring often, until sizzling and fragrant, about 1 minute. Stir in lemon segments, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Spoon mixture over scallops. Serve immediately.
Suggested Pairing
Bright, grapefruity Sauvignon Blanc: Dry Creek Vineyard