Pan Seared Scallops with Lemon Caper Sauce Delight

Ingredients

• 1 lb scallops (preferably dry-packed)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• to taste Salt and freshly cracked black pepper
• 2 tablespoons capers, rinsed and drained
• 2 cloves garlic, minced
• 1 lemon Zest of
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Start by patting the scallops dry with paper towels. This helps achieve a nice sear. Season both sides with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Once the oil is shimmering, carefully add the scallops to the pan, making sure to leave space between them.
3. Sear the scallops for about 2-3 minutes on one side without moving them to get a golden crust. Flip them over and add the butter to the pan.
4. Cook for an additional 2-3 minutes until the scallops are opaque and cooked through. Remove the scallops from the pan and set aside on a warm plate.
5. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
6. Add the capers, lemon zest, and lemon juice to the pan. Stir well and cook for another minute, allowing the flavors to combine.
7. Return the scallops to the pan, swirling them gently in the sauce to coat. Remove from heat.
8. Serve the scallops immediately, drizzled with the lemon caper sauce and garnished with fresh parsley.