4 Atlantic sea scallops
olive oil 1 tablespoon
garlic 1 teaspoon finely minced
capers 1 tablespoon
dry white wine 1/4 cup
lemon juice 1 tablespoon
parsley 1 tablespoon
butter 2 tablespoons
- Season Atlantic sea scallops with salt and pepper.
- Heat olive oil in skillet and cook over medium-high heat until cooked and seared on both sides.
- In same skillet, add minced garlic, capers, cooking until fragrant. Deglaze plan with dry white wine and lemon choice. Add parsley and simmer sauce for 2 minutes.
- Stir in butter until it melts. Serve.
Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.