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Seared Scallops with Lemon and Capers

Discover the delightful taste of our Seared Scallops with Lemon and Capers, featuring fresh, in-season Bass Strait scallops. These succulent scallops are perfectly seared to develop a golden crust, then paired with a zesty lemon and caper sauce that enhances their natural sweetness. This dish is a celebration of simplicity and elegance, making it ideal for a sophisticated yet straightforward meal. Enjoy the freshness of locally sourced scallops, available now during their peak season, and treat yourself to a culinary experience that highlights the best of what the sea has to offer. Pair with a crisp white wine for the ultimate dining experience.


800g Bass Strait scallops from Kingfisher Seafoods, patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 cup dry white wine (optional)
2 tablespoons capers, drained
Fresh parsley, chopped, for garnish
Lemon wedges, for serving


Prepare the Scallops: Pat the scallops dry with paper towels. Season both sides with salt and pepper.

Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat until hot. Add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops without moving them for about 2-3 minutes until they develop a golden crust. Flip the scallops and sear the other side for another 1-2 minutes until just cooked through and opaque. Remove the scallops from the skillet and set them aside on a plate.

Make the Sauce: In the same skillet, add the butter and let it melt. Add the minced garlic and sauté until fragrant, about 30 seconds. If using, add the white wine and let it simmer for about 2 minutes to reduce slightly. Stir in the lemon juice and capers, cooking for another 1-2 minutes until the sauce is well combined.

Combine and Serve: Return the seared scallops to the skillet, spooning the sauce over them to coat. Allow them to warm through in the sauce for about a minute. Garnish with freshly chopped parsley.

Serve: Serve the scallops hot with lemon wedges on the side for squeezing over. Enjoy this elegant dish with a glass of crisp white wine.