Scallop with Brown Butter Caper Sauce


Prep Time    15 Min

Cook Time    30 Min

Servings        4


  • 1 8oz Package of 1818 Handmade Pasta
  • ¼ Cup Unsalted Butter (cut into small cubes)
  • 3T Shallots (finely diced)
  • 3T Capers
  • 1T minced Garlic
  • 1 Cup Cherry Tomatoes
  • ½  Cup Heavy Cream
  • 5-6 Leaves Fresh Basil (chiffonade)
  • 2oz White Wine
  • ¼ Cup Canola or Vegetable Oil ( extra virgin has too low of smoke point and can burn)
  • Salt and Pepper to taste
  • Grated Parmesan for garnish


  • In a medium saucepan add oil and heat with medium/high heat
  • In a medium pot begin to boil salted water for pasta (8 cups water)
  • While your oil is heating up pat your scallops dry and add Salt and Pepper to each side
  • Add scallops to pan searing evenly on each side, you will want them to be golden brown 
  • Once scallops are cooked place on resting rack
  • Your pasta water is probably boiling by now, cook until al dente (3-4 min), once pasta is cooked reserve a small amount of pasta water and drain pasta, stir and coat with a little bit of olive oil to keep from sticking


Return to saucepan to create the sauce

  • Turn to medium/low heat and add Capers, Shallots, and Butter until Capers and Shallots are soft
  • Add Garlic and continue to saute until golden brown
  • Add Cherry Tomatoes, saute just a minute or two
  • Add Heavy Cream and Wine (pasta water if you reserved some)  and reduce by half
  • Add Salt and Pepper to taste
  • Add cooked pasta and stir until well coated
  • Plate pasta and top with cooked Scallops, Basil, and Grated Parmesan
  • ENJOY! 

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