Seared Scallops with Brown Butter and Capers

Ingredients

• 12 dry-packed sea scallops
• 3 tbsp butter
• 2 tbsp capers (drained)
• juice of 1 lemon
• 2 tbsp parsley (chopped)
• salt and pepper, to taste
• 1 tbsp high-heat oil (avocado or grapeseed)

Steps

1. 1

   Pat scallops completely dry with paper towels — this is essential for a proper sear. Season with salt and pepper.

2. 2

   Heat oil in a cast-iron skillet over high heat until smoking. Place scallops, leaving space between each.

3. 3

   Sear without touching for 2-3 minutes until a deep golden crust forms. Flip and sear 2 minutes more.

4. 4

   Remove scallops to a plate. Reduce heat to medium, add butter and swirl until it foams, turns golden, and smells nutty (about 1 minute).

5. 5

   Add capers (they'll sizzle), then lemon juice and parsley. Swirl the sauce together.

6. 6

   Plate scallops and spoon brown butter caper sauce over the top.