Pan-seared scallops with lemon caper pasta is a gourmet recipe for any occasion! Light angel hair pasta is tossed with a citrus white wine sauce and tomatoes. This simple pan-seared scallops and ...

Drain oil from pan, place back on heat, add butter, garlic, shallots and capers ... lemon juice and roasted tomatoes and chopped parsley. Remove from heat. Add scallops back to pan, spoon sauce ...

Add the reserved lemon juice and lemon segments and stir together. Fold in capers and chives. Top the waiting scallops with the pan sauce.

Season the scallops with sea salt and freshly ground ... Remove from heat and whisk in the butter, lemon juice and capers. Cook for just a minute or two. Taste for seasoning – I usually add ...

For his elegant starter, Jean-Georges Vongerichten ingeniously combines raisins, capers and butter as a sauce for sautéed scallops. He seasons the sauce with sherry vinegar, which adds wonderful ...

This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter ... remove the lid or plastic wrap. Spoon the sauce over the fish to coat.