Pan Seared Scallops with Lemon Caper Sauce

Step 1

Melt butter in a large skillet. Continue cooking, over medium-high heat, swirling the pan occasionally, until the butter becomes a deep golden brown color.

Step 2

Add in the garlic, salt, pepper, pepper flakes, and lemon zest and cook for 1 minute, or until the garlic is fragrant.

Step 3

Pour in the white wine and sugar and reduce heat to medium. Simmer for 5 minutes, then toss in the capers and cook for another 2 minutes.

Step 4

Remove from heat and stir in the lemon juice and parsley. Taste and add more salt/pepper/or sugar, to taste. Set aside until needed.

Step 5

Remove the tiny side muscle from the scallops (if they have the). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.

Step 6

Add the butter and oil to a large sauté pan over high heat.

Step 7

While the pan heats up, generously salt and pepper the scallops.

Step 8

Once the pan begins to lightly smoke, gently add the scallops into the pan, making sure they are not touching.

Step 9

Sear scallops for 1 and 1/2 minutes then gently flip and cook for another 1 and 1/2 minutes, or until both sides are golden brown. Don't touch them at all while they're searing.

Step 10

Top with sauce and serve at once!