Dry Creek Vineyard Wine Pairing:
Any Dry Creek Vineyard white wine!
- 12 large sea scallops
- Salt, to taste
- Cayenne, to taste
- Freshly ground black pepper, to taste
- 2 tbsp K&D Mercantile Estate Olive Oil
- 3 tbsp unsalted butter
- ¼ cup fresh Meyer lemon juice
- 2 tsp capers, drained
- Fresh chives, thinly sliced
Pull side muscle off scallops, if needed, and pat dry for a better sear. Season lightly on both sides with salt, cayenne and pepper. Heat a large skillet, preferably stainless steel, over medium-high heat. Add olive oil and heat in pan until just smoking. Swiftly place scallops into skillet, flat side down. Try not to crowd the pan and cook in batches if necessary. Let scallops sear in place until deep golden brown, about 3–4 minutes. Using a thin spatula or tongs, gently flip each scallop and sear the other side briefly, about 1–2 minutes. Look for opaque sides and a faint, translucent strip in the middle of the scallops. Remove from heat and set aside.
Add butter to the pan and swirl until butter foams, then browns, about 2 minutes. Add lemon juice and stir energetically to emulsify the sauce. Finish by stirring in capers and chives. Generously spoon sauce over scallops before serving immediately.