Buzz
Photo by Jen Causey, Food Styling by Chelsea Zimmer, Prop Styling by Claire SpollenDrawing from the French tradition of pan-frying fish and finishing with a lemon and parsley brown butter sauce (known as meunière), this quick weeknight dinner celebrates the delicate flavors of scallops. They cook swiftly, making them a great choice for busy nights when you want something fancy like this scallops meunière. A quick sear in a hot skillet for no more than three minutes, and they’re ready to be served in a rich brown butter sauce, infused with white wine, capers, lemon juice, and parsley. In the meantime, the broccolini can be cooked in the microwave, finishing just as the scallops are ready to take a quick dip in the butter sauce before serving.
To prep the scallops properly and avoid a tough texture, make sure to remove the side muscle. Gently peel away the crescent-shaped piece from the side of each scallop using your fingertips.
Ingredients List
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2 medium bunches of Broccolini
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1 1/2 teaspoons kosher salt, divided
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2 tablespoons olive oil
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1 pound sea scallops, side muscles removed
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1/2 teaspoon freshly ground black pepper
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2/3 cup dry white wine (e.g., sauvignon blanc or pinot grigio)
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1/4 cup capers, drained
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1 teaspoon lemon zest and 2 tablespoons fresh lemon juice (from 1 lemon)
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4 tablespoons unsalted butter, divided
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2 tablespoons finely chopped fresh flat-leaf parsley, divided
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Crushed red pepper, optional, for garnish
Step-by-Step Instructions
Microwave Broccolini:
Cut any thick Broccolini stems in half lengthwise. Place the Broccolini in a large microwave-safe bowl and add 2 tablespoons of water. Cover with a microwave-safe lid or plastic wrap. Microwave on high for 4 to 5 minutes until tender yet crisp. Drain any excess water, then add 1/2 teaspoon of salt and toss to combine.
Sear the scallops:
Heat the olive oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel, then season with pepper and the remaining 1 teaspoon of salt. Cook the scallops without moving them until the bottom is deep golden brown and crispy, about 2 minutes. Flip the scallops and cook for another 30 seconds to 1 minute until just cooked through. Transfer the scallops to a plate and loosely cover with foil to keep warm.
Prepare the brown butter sauce:
Pour the wine into the skillet and cook, stirring occasionally, until it reduces to about 1/4 cup, approximately 3 minutes. Lower the heat to medium-low. Add the capers, lemon juice, 2 tablespoons of butter, and 1 tablespoon of parsley. Stir and cook until the butter begins to brown, about 3 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter.
Serve and garnish the scallops and Broccolini:
Drizzle the scallops and Broccolini with the butter sauce. Top with lemon zest, the remaining 1 tablespoon of parsley, and crushed red pepper, if desired.
Make Ahead: You can blanch or steam the broccolini in advance and store it in the fridge for up to a day. While it might lose some of its vibrant green color when reheated, it will still taste wonderful when coated in the sauce. However, don’t try to prep the scallops ahead of time – they’re best cooked fresh.
