Heat up olive oil in skillet. Once heated swirl olive oil in pan and add seasoned scallops. Let scallops brown on first side, flip, count to about 30, and place on plate.
Return skillet to heat, add shallots, capers, and a touch more olive oil. Swirl and cook for 30 seconds.
Add wine and scrape bottom of pan while sauce reduces (less than a minute). Squeeze 1/2 lemon into the pan.
Pour mixture around scallops and serve!
I can only review the cooking portion on this meal. I do not like scallops so no tasting of the dish for me.
I was extremely nervous about cooking scallops. I heard they are difficult to get just right and I didn’t want to ruin the main item in this dish. I think it all came together pretty well and I must admit that this is the dish I’m most proud of preparing.
This was pretty simple meal to prepare!
Tracey’s second course of the day was scallops in a white wine sauce.
She opened by pouring me a half-glass of white wine and then presented four half-dollar sized scallops evenly spaced on a small plate, topped with capers and drizzled with sauce. The top and bottom of each scallop was seared to a rich, beautiful brown and the texture was just right — tender and slightly firm to the fork. The first bite was all about white pepper, which added a powerful and unexpected kick to the mild flavor of the scallops. The capers, however, served to temper this heat with a slight tang and the sauce ended up bringing it all together.
Technically, the dish was the most impressive of the day and the preparation did an excellent job of preserving the very delicate flavor of the scallop while building up the other flavors around it. I’d give it four-and-a-half out of five stars.