Peconic Bay Scallop



  1. In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
  2. Transfer half of the scallops to a very hot skillet and cook without moving until seared. You can check the bottom of one to confirm before flipping the rest – if it hasn’t browned wait a little longer.
  3. Gently flip and sear on other side until caramelized (this side will cook more quickly). Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
  4. Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.
  5. Remove skillet from heat.
  6. Add the garlic, lemon juice, wine and capers. Season with salt and pepper.
  7. Give a gentle toss and finish with parsley and lemon zest. Serve immediately.