Scallops with Mustard-Caper Vinaigrette

My husband loves scallops, so every once in a while, I like to surprise him and make them for dinner. Scallops are so sweet and luxurious that they need very little to make a great meal. I love to sear them over high heat and then drizzle them with the most delicious Mustard-Caper Vinaigrette. The briny capers and zesty mustard pair perfectly with the rich scallops. This meal is great any night of the week but special enough for weekend entertaining, too.

Ingredients for Scallops with Mustard-Caper Vinaigrette:

Scallops:

2 pounds sea scallops, dried

grapeseed oil

kosher salt

black pepper

Vinaigrette:

3 tablespoons extra virgin olive oil

2 teaspoons lemon zest

2 tablespoons of fresh lemon juice

2 tablespoons capers, rinsed and dried

1 teaspoon Dijon mustard

1/8 teaspoon kosher salt

1/4 teaspoon black pepper

Time-Saving Tip: Prepare the vinaigrette up to an hour before serving.

Let's see what we need.

We're ready to cook.

Combine the vinaigrette ingredients in a small jar. Shake well and set aside. If you don't have a small jar mix the dressing in a small bowl; set aside.

Place the dried scallops on a paper towel-lined dish, working with a few at a time season both sides with salt and pepper. Drizzle a few tablespoons of oil in a non-stick pan. When hot, add a few of the scallops to pan. Cook for 1 1/2 minutes until seared and flip. Cook another 1 1/2 minutes and transfer to a plate. The cooking is best done in batches and not overcrowding the pan.

Once plated, drizzle the scallops with some of the vinaigrette. Pass around more of the dressing when serving the scallops.

They're ready! Scallops with Mustard-Caper Vinaigrette are incredibly tasty. Serve these with a side of rice and a green vegetable. For my husband, this is the perfect meal.

Enjoy!

Scallops with Mustard-Caper Vinaigrette:

Scallops:

• 2 pounds bay scallops, dried

• grapeseed oil

• kosher salt

• black pepper

Vinaigrette:

• 3 tablespoons extra virgin olive oil

• 2 teaspoons lemon zest

• 2 tablespoons of fresh lemon juice

• 2 tablespoons capers, rinsed and dried

• 1 teaspoon Dijon mustard

• 1/8 teaspoon kosher salt

• 1/4 teaspoon black pepper

• Combine the vinaigrette ingredients in a small jar. Shake well and set aside. If you don't have a small jar mix the dressing in a small bowl; set aside.

• Place the dried scallops on a paper towel-lined dish, working with a few at a time season both sides with salt and pepper. Drizzle a few tablespoons of oil in a non-stick pan. When hot, add a few of the scallops to pan. Cook for 1 1/2 minutes until seared and flip. Cook another 1 1/2 minutes and transfer to a plate. The cooking is best done in batches and not overcrowding the pan.

• Once plated, drizzle the scallops with some of the vinaigrette. Pass around more of the dressing when serving the scallops.

• Time-Saving Tip: Prepare the vinaigrette up to an hour before serving.