Pan seared scallops in a lemon butter caper sauce
- Daejanae Woodward
- Apr 28, 2024
- 2 min read
Instructions:
- 1 lb sea scallops
- 1 head of cauliflower
- 8 oz mushrooms
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter + 1 tablespoon for your mash
- 2 tablespoons olive oil
- 1/4 cup capers, drained
- 1/4 cup fresh lemon juice
- 1/4 cup white wine
- Salt and pepper to taste
*1 tsp of garlic powder ( for mash)
Instructions:
1. Start by preparing the cauliflower mash. Cut the cauliflower into small florets and steam them until they are soft and tender.
2. Drain the cauliflower, add 1 tablespoon of butter, salt, pepper and garlic powder, blend with an immersion blender until smooth, Set aside.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes until they are golden brown. Season with salt and pepper. Transfer to a bowl and set aside.
4. In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper.
5. Place the scallops in the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on each side until they are golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
6. In the same skillet, melt the butter over medium heat. Whisk in the flour until it forms a thick paste. Slowly add in the lemon juice and white wine, whisking continuously until it forms a smooth sauce.
7. Add in the capers and stir to combine. Let the sauce simmer for 2-3 minutes until it thickens.
