Meal of the Week: Pan-Seared Scallops with Lemon Caper Butter

There's a category of meal that feels like it belongs in a restaurant—the kind of dish you'd order on a special occasion, nod approvingly at when it arrives, and think "I could never make this at home."

Pan-seared scallops fall squarely into that category. Golden-crusted, buttery, elegant. The sort of thing you see on cooking competition shows right before a judge says something dramatic.

Here's the thing though: scallops are actually one of the easiest proteins to cook. The intimidation factor is real but unearned. If you can sear a piece of chicken, you can sear a scallop—and the scallop takes about three minutes.

This week's featured meal pairs those beautifully seared scallops with a lemon caper butter that brings bright, briny flavor to every bite. Alongside roasted asparagus and garlic-infused rice, it's a complete dinner that looks impressive, tastes incredible, and comes together in about 35 minutes.

Why This Meal Works

The star here is the lemon caper butter. Capers are one of those ingredients that punch well above their weight—tiny, unassuming, and capable of transforming a dish from "good" to "what IS that flavor?" The brininess of the capers plays off the richness of the butter, while fresh lemon zest and juice cut through with brightness that keeps everything feeling light.

When that compound butter hits the hot scallops and starts to melt, it creates a sauce that's simultaneously rich and fresh. Add a splash of white wine to deglaze the pan, and you've got restaurant-quality flavor from about six ingredients.

The asparagus and rice round things out without competing for attention. The asparagus gets a simple roast—just olive oil, salt, and pepper—which brings out its natural sweetness and gives you some color on the plate. The rice, cooked in vegetable broth instead of water, picks up subtle savory depth that makes it more than just a neutral base.

A Note on Scallops

If you've never cooked scallops before, a few tips will set you up for success.

Buy dry-packed scallops if you can. "Wet-packed" scallops have been treated with a solution that adds water weight (and you're paying scallop prices for water). They also won't sear properly—they'll steam and turn rubbery. Dry-packed scallops are what you want. They're often labeled as such, or you can ask at the seafood counter.

Pat them very dry. Before they hit the pan, scallops need to be as dry as possible. Moisture is the enemy of a good sear. Paper towels, pressed firmly, both sides.

Hot pan, don't touch them. Get your pan ripping hot before the scallops go in. Then leave them alone. No poking, no moving, no checking. Two to three minutes per side, and you'll get that gorgeous golden crust. If you fidget with them, you'll tear the crust and lose the magic.

Don't overcook. Scallops go from perfect to rubbery quickly. When in doubt, pull them earlier. They'll continue cooking slightly from residual heat.

The Recipe

Pan-Seared Scallops with Lemon Caper Butter and Asparagus

Prep time: 10 minutes | Cook time: 25 minutes | Serves 4

Gluten-free, nut-free, egg-free, soy-free

Ingredients

For the scallops and butter:

• 1.5 lbs large sea scallops (12-16 scallops)
• 6 tablespoons butter, divided
• 4 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 3 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 2 tablespoons white wine (optional)
• Sea salt and black pepper

For the sides:

• 1.5 lbs asparagus spears, trimmed
• 1 tablespoon olive oil
• 1 cup jasmine or white rice
• 2 cups vegetable broth

Instructions

1. Start the rice. Bring vegetable broth to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer 15-18 minutes until tender. Keep covered until ready to serve.

2. Roast the asparagus. Toss trimmed asparagus with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 12-15 minutes until tender-crisp with slight char on the edges.

3. Make the caper butter. While those cook, mix 3 tablespoons softened butter with the minced garlic, capers, lemon juice, lemon zest, and parsley in a small bowl. Set aside.

4. Prepare the scallops. Pat scallops thoroughly dry with paper towels. Season both sides with salt and pepper.

5. Sear the scallops. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter foam subsides and the pan is very hot, add scallops in a single layer—don't crowd them. Cook without moving for 2-3 minutes until deep golden brown on the bottom. Flip and cook another 1-2 minutes. The sides should still be slightly translucent.

6. Finish with the butter. Transfer scallops to a plate and immediately top each with a small dollop of the caper butter. Add white wine to the hot skillet (carefully—it will sizzle), scrape up any browned bits, and pour this pan sauce over the scallops.

7. Plate and serve. Divide rice among four plates. Arrange asparagus alongside, top with scallops, and drizzle any remaining pan juices over everything.

Making It Easier

This meal has a few components running simultaneously, which can feel like a lot if you're not used to juggling. A few ways to simplify:

Prep everything before you start cooking. Mise en place isn't just for professionals. Have your caper butter mixed, scallops patted dry and seasoned, asparagus on the sheet pan ready to go. When everything's prepped, the actual cooking flows smoothly.

Start the rice first. It's the most hands-off component and can sit covered while you finish everything else.

The asparagus can roast while you prep. It's forgiving—a few extra minutes won't hurt it.

The scallops are fast. Don't start them until everything else is nearly done. They take 4-5 minutes total and should go straight to the plate.

When to Make This

This isn't an every-Tuesday meal—scallops are a splurge ingredient, and the technique requires a bit of attention. But it's perfect for:

• Date night at home when you want something special
• Impressing guests without spending all day in the kitchen
• Celebrating a small win (got the promotion, finished the project, survived the week)
• When you want to eat really well and feel like you earned it

It's also a good reminder that "restaurant quality" isn't out of reach. The techniques here aren't complicated. The ingredients aren't exotic. It's just good food, cooked with a little care.

This recipe was suggested by PlatePath based on a preference for seafood, quick weeknight cooking, and bright, fresh flavors. Want meal suggestions tailored to what you actually like to eat? Try PlatePath free.