Scallop Appetizer with Lemon Butter Reduction Sauce


12 large sea scallops
2 sticks unsalted butter
2 tbs olive oil
12 endive leaves, optional
Fresh flat leaf parsley, chopped, for garnish
1/3 cup lemon juice
zest of 2 lemons for garnish
kosher salt and black pepper to taste
1/4 cup capers
1/4 cups quartered radishes
This is an easy appetizer that is guaranteed to bring smiles to your guest’s.

  • Add the butter and lemon juice to a sauce pan and using medium heat start the reduction.
  • When the butter begins to froth reduce the heat to to low and allow to reduce by half.
  • In a frying pan add the olive oil and using high heat sear the scallops in batches. After adding the scallops to the pan do not move so that a brown crust forms.
  • Once the crust has formed on the bottom, turn the scallops and cook for 1-2 minutes more.
  • Season with salt and pepper.
  • Remove the scallops from the pan and set aside.
  • Add the radishes and capers to the same pan and saute for about 2 minutes.
  • Option 1: To make the appetizers add 1 scallop to the center of an endive leaf, drizzle with some of the lemon butter reduction and garnish with some parsley and lemon zest.
  • Option 2 : You may arrange scallops on individual plates and garnish with parsley, capers and radishes.




15 min


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