Seared Scallops with Creamy Lemon-Caper Sauce – this recipe is all about how to make the best seared scallops and not worry about them being rubbery or dry! This is achieved by 1) cooking the scallops on stove top using the proper technique, and 2) coating them in a creamy sauce to keep them moist and to add more flavor!
When cooking scallops, it’s important to cook them really fast on a really hot skillet and then immediately remove them from the skillet (not just remove the skillet from heat). This ensures that the scallops retain their nice golden crust and are not overcooked (rubbery).
Scallops are really good in a creamy sauce, and I made a simple cream sauce using butter, olive oil, garlic, lemon juice, capers, some salt to taste, and, of course, heavy cream. Make sure to prepare this sauce first, and cook scallops second, in a separate large skillet.
I used my favorite stainless steel skillet to cook scallops. When heated up to the right (high) temperature and used properly, stainless steel skillets produce beautiful searing results.