Scallops with Carrot Butter & Crispy Capers

Scallops can seem pretty daunting, right? They are this super delicate ingredient that can seem scary to cook and easy to mess up. I am going to change your mind with this delicious recipe, by who else but Antoni of course. This recipe features carrot butter, which believe me is super good, and these crispy capers that add a bite of saltiness which is just what every meal needs. Don’t be scared now, let’s get started!

Ingredients

  • Olive Oil
  • 3 TBSP Capers, drained and patted dry
  • 4 TBSP Unsalted Butter
  • 1 1/4 Cup Carrot Juice
  • 2 TBSP Orange Juice
  • Salt & Pepper
  • 1 LB Dry Sea Scallops, rinsed, tough muscles removed, and patted dry
  • Finely chopped parsley

Let’s Get Cooking

Okay first off we are going to start with the capers. Line a plate with paper towels and add about 1/2 inch of olive oil into a skilled over high heat. Make sure the oil is HOT, simmering almost and when it is, carefully add in the capers. Fry the capers until the edges puffed and they are lightly golden, about 30-60 minutes Antoni says. Remove with a slotted spoon and place on the paper towels.

Next up is the carrot butter, it sounds different and taste different, but different is good! Cut 2 TBSP of the butter into cubes and return to the fridge. In a small saucepan, bring the carrot juice to a low boil over med-high heat. Cook until the juice is reduced by half, for about 10-12 minutes. Reduce the carrot juice to a simmer and whisk in the chilled butter cubes one at a time. Whisk constantly allowing each butter cube to blend in before adding another. Add in the orange juice + 1/4 TSP Salt + pepper, whisk and remove from heat.

Now is the time for scallops, there is no turning back now! Season the scallops with salt on both sides. In a large nonstick skillet, add in the remaining 2 TBSP of butter over med-high heat. Heat the butter until it is melted and foaming. Add in the scallops and cook, tip the pan to the side so the butter pools and you can baste the scallops. Cook until a golden crust forms, about 2-3 minutes. Flip the scallops and continue to cook for about 30 seconds to 1 minute. The tops should be golden brown, trust your gut.

Remove the scallops from the heat and place on your serving plate.

Drizzle over the carrot butter and garnish with the crispy capers and your herbs (if you have them, if not no sweat)!

And now look at that! You made scallops and it was not as scary as you thought!

Made with Love,

Hannah

2 thoughts on “Scallops with Carrot Butter & Crispy Capers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: