Pan-Seared Scallops with Yuzu-Caper...Pan-Seared Scallops with Yuzu-Caper Brown Butter

Succulent jumbo sea scallops seared to golden perfection, finished with a bright, nutty yuzu beurre noisette and crisp snap peas. A masterclass in balancing acidity and richness.

Ingredients

Cooking Instructions

1. 01

   Ensure scallops are bone-dry using paper towels; season only the top side generously with sea salt.

2. 02

   Heat a stainless steel skillet over high heat with the grapeseed oil until it begins to shimmer and just smoke.

3. 03

   Place scallops in the pan, salted side down. Press gently with a spatula to ensure full surface contact. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

4. 04

   Flip the scallops, then immediately add the snap peas and the butter to the pan. Allow the butter to foam and begin to turn a nutty brown color.

5. 05

   Add the capers and yuzu juice. Use a large spoon to continuously baste the scallops with the bubbling brown butter for exactly 1 minute.

6. 06

   Remove from heat immediately. Arrange the snap peas on a warmed plate, top with the scallops, and drizzle the remaining yuzu butter from the pan over the top. Garnish with minced chives.