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Sear scallops in a pan on both sides with a little oil. While scallops are cooking in a separate pan melt the butter. Add jalapeño, leeks, bell pepper and start to soften. Add capers, lemon pith and lemon juice and white wine and reduce. Add chopped parsley. Spoon sauce over the seared scallops and enjoy!
Notes
This recipe can also be used on cod cheeks, black cod or any of your favorite white fish.
David Kuhns says:
Sounds good. But I think that you want to use lemon zest instead of pith.
John Dory says:
Actually, I was lucky enough to taste the final dish and it was delicious! You certainly could use zest if you prefer.
Colleen Nevius says:
We’ve tried it with scallops, and now atop swordfish with pappardelle. Delicious!
John Dory says:
So glad you enjoyed it and are making it your own!