Scallops in Caper Brown Butter

Though this tastes as if you had put in a lot of effort, it is amazingly speedy to make. With a bag of scallops in the freezer, you can have a company-worthy meal on table in minutes.

Serves 4 to 6.

2 pounds scallops
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons unsalted butter
¼ cup capers, drained
1 lemon, cut in 4 to 6 wedges

1. Pat the scallops dry with a paper towel. Sprinkle with the salt and pepper.

2. Place a large cast-iron skillet over high heat. When the skillet is hot, add 1 tablespoon butter. Add the scallops, a few at a time, allowing the pan to reheat for 30 seconds between additions. Do not stir them, but instead allow them to sear and deeply brown, about 2 minutes per side. You will probably need to cook them in two batches.

3. Transfer the cooked scallops to a plate and reheat the skillet. Add the capers and the remaining 2 tablespoons of butter, and cook until the butter starts to brown about 1 to 2 minutes. Pour the mixture over the scallops and serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)