Bring a fancy mood and irresistible flavor to dinner this week by preparing these seared scallops with lemon caper sauce. If you’ve never cooked scallops, you’ll likely be delighted to find that they’re really easy to prepare. While, at first glance, scallops can feel intimidating, all it takes to achieve delectable results is a sprinkle of salt, some high quality butter, fresh garlic and a bit of patience while the scallops sear in butter and garlic, soaking up all of their delicious flavor.
Orzo drenched in a lemon caper sauce is the perfect pairing for seared scallops. The acidic flavors of the lemon juice and capers ignite your taste buds while the smooth, buttery texture of the scallops brings balance and heartwarming flavor. If this is your first time preparing orzo, it can be easy to assume it’s a variety of rice, but it’s actually a type of pasta. It’s rice-shaped pasta!
We’re all about embracing the communal aspects of running and eating and believe that the best meals are those that are shared with others. This is a great weekend evening meal to make for your family or to serve your best running friends as a celebratory dinner after a challenging weekend race. While one pound of scallops is plenty to serve most groups of four, if you’ll be serving an extra-hungry mom runner crew, consider bumping up the amount of scallops to one and one-half pounds. The recipe should also provide plenty of orzo with lemon caper sauce to fill everyone’s bellies.
Scallops with Lemon Caper Sauce
- 16 oz orzo
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 lb fresh sea scallops, muscles removed
Lemon Caper Sauce
- 1, 3.5 oz jar capers, drained
- 1/2 lemon
- 2 tbsp fresh parsley, chopped
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 cup heavy cream
- salt, to taste
- Bring a large pot of water to boil. Add salt to the water. Add the orzo, stir, reduce heat to medium and cook for about 10 minutes or until the orzo is tender.
- Drain the water from the pot, cover and set aside.
- Arrange the scallops on a plate and sprinkle a bit of salt over the scallops.
- Melt the butter in a large saute pan over medium heat. Add the garlic and saute for 1 minute.
- Add the scallops to the pan and sear for about 3 minutes over medium heat, flip and continue searing for another 3 minutes or until well browned on the top and bottom. Reduce heat to medium-low and continue cooking until the scallops are opaque and cooked through.
- Transfer the scallops to a plate, reserving the butter in the pan, and set the scallops aside while you prepare the lemon caper sauce.
Lemon Caper Sauce
- Zest and juice the 1/2 lemon, reserving both the zest and juice.
- In the same pan used to prepare the scallops, add the capers and lemon zest to the butter from the scallops. Saute on medium heat for two minutes, stirring constantly.
- Add the chopped parsley to the pan and saute for one minute.
- Add the wine and lemon juice to the pan, reduce heat to medium-low and simmer until the sauce is reduced in half.
- Add the chicken stock to the pan and stir.
- Add the cream, reduce heat to low and simmer until thickened.
- Salt to taste.
- To serve: Pour the lemon caper sauce into the pot with the orzo and stir to combine. Divide the desired helping of orzo between plates and top each serving with the desired amount of scallops. If desired, garnish with fresh chopped parsley. Serve immediately and enjoy!
Searching for more recipes to prepare with your best runner mom friends? Our ham cheese quiche cups with mornay sauce are the bomb diggedy brunch recipe. And, coincidentally, they pair perfectly with the Rise and Run roast from the Runner Moms Coffee Collection.
As always, we’d love to know how the recipe turned out! Let us know your thoughts on the seared scallops with lemon caper sauce by leaving a comment below.
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