Strawberry daiquiri

 Scallops with brown butter capers sauce 

I really like seafood because of the freshness and the strong flavor even you don't have any sauce. That's why in my opinion this brown butter capers sauce is really good because it just brings some more flavor without changing the original taste of the scallops.

Ingredients:

• One dozen sea scallops
• 3 tablespoons canola oil
• 5 tablespoons butter
• 2 tablespoons capers
• 2 teaspoons lemon zest
• ¾ cup dry white wine

Method

Heat a small saucepan over medium heat. Add the butter and cook until the butter is melted and becomes brown ( but not too much otherwise the butter will get blackened) Pour the browned butter in a bowl and set aside. Pat dry the scallops. Heat the canola oil in a frying pan over high heat. Add the scallops flat side down and cook for about 3 to 4 minutes to sear the scallops. Then turn the scallops over and sear the other side. Then transfer the scallops into a plate and discard the remaining oil from the pan. Pour the white wine into the pan and bring to a boil. Cook until the wine has reduced to about 3 tablespoons. Remove from the heat and add the lemon zest, capers and browned butter. Pour the sauce over the scallops and serve.

Source: Strawberry daiquiri

bon appetit