Garlic Butter Pan-Seared Scallops with Lemon Caper Sauce

Ingredients

• 1 lb large dry-packed sea scallops (about 10-12)
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 3 tablespoons capers, drained
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper
• Flaky sea salt for finishing

Instructions

1. 1

   Pat scallops completely dry with paper towels and season generously on both sides with kosher salt and black pepper. Moisture is the enemy of a good sear, so be thorough.

2. 2

   Heat a large stainless steel or cast iron skillet over high heat until smoking. Add olive oil and 1 tablespoon of butter, swirling to coat.

3. 3

   Place scallops flat-side down in the pan without touching. Do not move them. Sear for 2 minutes until a deep golden crust forms.

4. 4

   Flip each scallop and cook for another 60-90 seconds. Transfer to a warm plate.

5. 5

   Reduce heat to medium. Add remaining 2 tablespoons butter to the pan. Once melted and foaming, add garlic and cook for 30 seconds.

6. 6

   Add white wine and scrape up any browned bits from the bottom of the pan. Add capers, lemon juice, and lemon zest. Simmer for 2 minutes until slightly reduced.

7. 7

   Stir in parsley and taste for seasoning. Spoon the sauce over the scallops, finish with flaky salt, and serve immediately.