{"id":1120,"date":"2022-12-09T17:40:15","date_gmt":"2022-12-09T17:40:15","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=1120"},"modified":"2022-12-09T17:40:15","modified_gmt":"2022-12-09T17:40:15","slug":"sea-scallops-with-brown-butter-capers-and-lemon","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=1120","title":{"rendered":"Sea Scallops with Brown Butter, Capers and Lemon"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<p>12 fresh sea scallops<br \/>\nSea salt<br \/>\nfreshly ground black pepper<br \/>\n1\/4 cup olive oil<br \/>\n3 tablespoons unsalted butter<br \/>\n1 tablespoon finely chopped shallot<br \/>\n2 tablespoons salt-packed capers, rinsed of excess salt<br \/>\nJuice of half a lemon<br \/>\n1\/3 cup (packed) flat-leaf parsley leaves, finely chopped<br \/>\n<strong>Step 1:<\/strong><br \/>\nPat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large saut6 pan or nonreactive skillet over medium-high heat and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Saut6 until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.<br \/>\n<strong>Step 2:<\/strong><br \/>\nReturn saut6 pan to heat, add butter, and cook until it begins to foam and turn golden. Add sha11ot and capers, saut6 for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.<br \/>\n<strong>Step 3:<\/strong><br \/>\nTo serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 12 fresh sea scallops Sea salt freshly ground black pepper 1\/4 cup olive oil 3 tablespoons unsalted butter 1 tablespoon finely chopped shallot 2 tablespoons salt-packed capers, rinsed of excess salt Juice of half a lemon 1\/3 cup (packed) &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=1120\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1120","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/1120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1120"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/1120\/revisions"}],"predecessor-version":[{"id":1124,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/1120\/revisions\/1124"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}