INGREDIENTS

• 1 1⁄2tablespoons olive oil
• 3tablespoons butter
• 1lb bay scallop, rinsed and patted dry
• 3garlic cloves, slivered
• 2tablespoons fresh lemon juice
• 1⁄4cup white wine
• 2tablespoons capers
• 1pinch kosher salt
• fresh ground black pepper, to taste
• fresh flat-leaf Italian parsley, roughly chopped
• 2tablespoons lemon zest

DIRECTIONS

1. In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
2. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
3. Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
4. Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
5. Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
6. COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.