Scallops Meunière: A Classic French Delight
Scallops Meunière is an elegant French dish featuring pan-seared scallops in a rich, buttery lemon and caper sauce. Quick, easy, and bursting with flavor, this recipe is perfect for a gourmet meal at home.
Scallops Meunière is a simple yet elegant dish that brings out the natural sweetness of scallops with a rich, buttery sauce infused with lemon and capers. This French-inspired recipe is perfect for date nights, special occasions, or whenever you want a restaurant-quality meal at home. With just a handful of ingredients, you can create a dish that is bursting with flavor and incredibly easy to prepare.
Why You’ll Love This Recipe
Quick & Easy – Ready in under 20 minutes, making it perfect for a weeknight dinner.
Rich & Buttery Flavor – The combination of butter, lemon, and capers enhances the delicate sweetness of the scallops.
Elegant & Impressive – Ideal for dinner parties or a romantic meal.
Healthy & High in Protein – Scallops are packed with lean protein and essential nutrients.
Ingredients Breakdown
Each ingredient in this dish plays a key role in achieving the perfect balance of flavors:
U-10 Scallops (10 scallops) – These are large, meaty scallops known for their tender texture and rich taste. U-10 means there are under 10 scallops per pound, making them a great choice for searing.
Capers (3 tbsp) – These small, briny buds add a pop of tangy, salty flavor that complements the richness of the butter.
Caper Brine (1 tbsp) – Enhances the depth of flavor by adding a mild acidity that balances the dish.
Lemon (1 whole) – Used for both zest and juice, lemon brightens the dish and cuts through the butter’s richness.
Unsalted Butter (4-5 tbsp) – A staple in French cooking, butter creates a luxurious sauce for the scallops.
Black Pepper (to taste) – Adds a mild heat and depth of flavor without overpowering the delicate scallops.
Fresh Parsley (to taste) – Adds a touch of freshness and color, enhancing both flavor and presentation.
Step-by-Step Instructions
Follow these steps for perfectly cooked scallops with a rich, flavorful sauce:
Prepare the Scallops
Remove the small side muscle (the “foot”) from each scallop.
Pat dry with paper towels to remove excess moisture—this helps achieve a perfect sear.
Season with black pepper to taste.
Preheat the Pan
Heat a large stainless steel or cast-iron skillet over high heat for about 2 minutes.
Add a drizzle of olive oil to coat the pan.
Sear the Scallops
Place scallops in the pan, making sure they aren’t touching.
Give the pan a slight shake, then let them cook undisturbed for 3-5 minutes, depending on size, until a golden crust forms.
Flip the scallops and cook for another 30-60 seconds until just opaque in the center.
Remove from the pan and set aside.
Make the Sauce
Reduce the heat to medium and add butter and capers to the pan.
Let the butter brown slightly for 4-6 minutes, scraping up any browned bits from the scallops.
Add lemon zest and caper brine, then squeeze in the juice of half to a whole lemon to taste.
Stir in fresh parsley.
Serve & Enjoy
Spoon the sauce over the scallops and serve immediately.
Garnish with additional parsley and lemon wedges if desired.
Tips for Perfect Scallops
Use Dry Scallops – Avoid wet-packed scallops, which are treated with a solution that prevents proper searing.
Pat Dry Before Cooking – Moisture is the enemy of a good sear, so ensure your scallops are dry before seasoning.
Don’t Overcrowd the Pan – Give scallops enough space to develop a golden crust.
Use High Heat – A hot pan ensures a perfect caramelization without overcooking the interior.
Butter Basting Alternative – For even more flavor, baste scallops with melted butter while searing.
Serving Suggestions
Scallops Meunière pairs beautifully with:
Creamy Mashed Potatoes – A smooth, buttery side that complements the rich sauce.
Garlic Sautéed Spinach – Adds a fresh, slightly bitter contrast to the dish.
Risotto – A luxurious side that absorbs the sauce beautifully.
Crusty French Bread – Perfect for soaking up the delicious buttery sauce.
Wine Pairing
Pair this dish with a crisp white wine like:
Chardonnay – Its buttery notes complement the sauce.
Sauvignon Blanc – A bright, citrusy wine that enhances the lemon flavors.
Pinot Grigio – Light and refreshing, balancing the richness of the dish.
Scallops Meunière
Scallops Meunière is an elegant French dish featuring pan-seared scallops in a rich, buttery lemon and caper sauce. Quick, easy, and bursting with flavor, this recipe is perfect for a gourmet meal at home.
Ingredients
- 10 Scallops
- Capers (3 tbsp)
- Caper Brine (1 tbsp)
- Lemon (1 whole)
- Unsalted Butter (4-5 tbsp)
- Black Pepper (to taste)
- Fresh Parsley (to taste)
Instructions
- Pat scallops dry with paper towels to remove excess moisture—this helps achieve a perfect sear.
- Season with black pepper to taste.
- Heat a large stainless steel or cast-iron skillet over high heat for about 2 minutes.
- Add a drizzle of olive oil to coat the pan.
- Place scallops in the pan, making sure they aren’t touching.
- Give the pan a slight shake, then let them cook undisturbed for 3-5 minutes, depending on size, until a golden crust forms.
- Flip the scallops and cook for another 30-60 seconds until just opaque in the center.
- Remove from the pan and set aside.
- Reduce the heat to medium and add butter and capers to the pan.
- Let the butter brown slightly for 4-6 minutes, scraping up any browned bits from the scallops.
- Add lemon zest and caper brine, then squeeze in the juice of half to a whole lemon to taste.
- Stir in fresh parsley.
- Spoon the sauce over the scallops and serve immediately.
- Garnish with additional parsley and lemon wedges if desired.
If you loved this recipe, be sure to leave a comment below and let me know how it turned out! Don’t forget to share your dish on Instagram and tag me so I can see your delicious creations. Looking for more easy seafood recipes? Subscribe to my newsletter for weekly inspiration right in your inbox!
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