Scallops with Brown Butter, Capers, and Broccolini

While the scallops sear in just three minutes, the Broccolini cooks in the microwave, simplifying prep without sacrificing flavor. Tossed in a hint of salt, the Broccolini absorbs the brown butter sauce, creating a harmonious pairing. A sprinkle of lemon zest and parsley adds a fresh finish, while optional crushed red pepper provides a hint of heat for those who enjoy a touch of spice.

Perfect for weeknight dinners or a romantic meal, this recipe is a celebration of fresh ingredients and bold flavors, ready in less than half an hour.

Elegant yet simple, this dish highlights the rich flavors of scallops paired with a luscious brown butter sauce. Drawing inspiration from the French meunière technique, scallops are seared to perfection and bathed in a sauce of white wine, capers, lemon, and parsley. Quick-cooking Broccolini complements the dish, offering a crisp, tender green that absorbs the flavorful butter sauce. This quick recipe transforms any weeknight meal into a special occasion in under 30 minutes.

Ingredients

• 2 medium bunches Broccolini
• 1 1/2 tsp kosher salt, divided
• 2 Tbsp olive oil
• 1 lb sea scallops, side muscles removed
• 1/2 tsp freshly ground black pepper
• 2/3 cup dry white wine (such as sauvignon blanc or pinot grigio)
• 1/4 cup drained capers
• 1 tsp lemon zest, plus 2 Tbsp fresh lemon juice (from 1 lemon)
• 4 Tbsp unsalted butter, divided
• 2 Tbsp finely chopped fresh flat-leaf parsley, divided
• Crushed red pepper, for garnish (optional)

Microwave the Broccolini:

• Halve thick Broccolini stalks lengthwise. Place in a large microwave-safe bowl with 2 tablespoons water.
• Cover with a microwave-safe lid or plastic wrap and microwave on high for 4–5 minutes until crisp-tender. Drain excess water, add 1/2 teaspoon salt, and toss to coat.

Sear the Scallops:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Pat scallops dry and season with 1 teaspoon salt and black pepper.
• Place scallops in the skillet and cook, undisturbed, for 2 minutes until golden and crispy on one side.
• Flip and cook for an additional 30 seconds to 1 minute. Transfer to a plate and tent with foil to keep warm.

Make the Brown Butter Sauce:

• Add white wine to the skillet, scraping up browned bits. Simmer until reduced to 1/4 cup, about 3 minutes.
• Lower heat to medium-low, add capers, lemon juice, 2 tablespoons butter, and 1 tablespoon parsley. Stir and cook until butter begins to brown, about 3 minutes.
• Remove from heat and stir in the remaining 2 tablespoons butter.

Plate and Garnish:

• Arrange scallops and Broccolini on a serving plate. Drizzle with the brown butter sauce.
• Garnish with lemon zest, remaining parsley, and crushed red pepper if desired. Serve immediately.