Ingredients (serves 2)

  • 6 fresh jumbo scallops
  • 2 pads butter
  • 1 oz olive oil
  • 2 Tbs. capers
  • 1 lemon
  • 3 oz dry white wine
  • 1 Tbs. chopped chives
  • 2 shallots minced


Remove side muscle from scallops, place on paper towel and pat dry. Season lightly with salt and add to a hot Teflon pan with 1 oz olive oil. Turn heat down to 8 on an electric range and sear until golden brown, flip and do the same to other side. Remove from heat and drain remaining oil from pan. Add 1 pad butter to pan and add shallots stirring with a heat proof rubber spatula until golden brown. Add remaining ingredients and reduce until emulsified (1-2 minutes). Spoon mixture over plated scallops and garnish accordingly.

Recipe submitted by: Benitz Bistro