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Bay Scallops in Garlic Lemon Butter Caper Sauce (AIP, PP, GF)

A quick and easy recipe for bay scallops with a garlicky, lemon-butter-caper sauce that can be whipped up in minutes!

Course Main Course
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 2

Ingredients

  • 1 large clove garlic, sliced
  • 2 tbl olive oil
  • 2 tbl butter, divided
  • 8 oz bay scallops, patted dry
  • 1 lemon, juiced
  • 1 tsp capers
  • 1/3 cup dry white wine, or favorite broth
  • 1 tbl minced parsley

Instructions

  1. In a large pan, heat olive oil and 1 tbl of butter over medium high heat. (Make sure pan is large enough so that all scallops can lay in a single layer)

  2. Add sliced garlic and cook until fried crisp, about 2 minutes. Using a slotted spoon, remove and set aside to drain on a paper towel.

  3. Add bay scallops in a single layer into the garlic infused oil-butter mixture. Being careful not to stir or move the scallops around for 1 minute. After this time, flip scallops or shake pan to quickly brown the other side. (1 min)

  4. Using a slotted spoon, remove scallops and set aside on a plate.

  5. Into the same pan, add the wine (or broth), lemon juice, parsley, remaining butter and capers. Stir and let simmer about 1 minute. Remove from heat, add scallops back into the pan, and gently toss to coat. 

  6. Top with crispy garlic chips and serve! I think it's great with a side of sauteed spinach to soak up all that yummy sauce.