Hello! And welcome to make-it-at-home Thursday!
Originally published in Coastal Living magazine, I found this pan-seared scallops recipe in my mom’s 3-ring binder of favorite recipes.
She loves scallops and had jotted down, “GREAT!!” on the torn page, so I had to try it. No surprise here that I 100% agreed.
These succulent scallops take around 20 minutes to prepare, yet feel incredibly decadent when served as an appetizer or main.
Most recipes have you serve scallops with a plain garlic butter sauce, but this version goes the extra mile by first browning the butter before adding in the garlic.
There are also briny capers in the sauce, which balance out the richness of the brown butter. I've used this trick before when making salmon piccata, and I think the combo of brown butter + capers is what makes this particular scallops recipe stand out from the crowd.
Enjoy! Heidi
