Browned Butter Scallops with Capers and Lemon
12 fresh Cape Sea Scallops
Salt and pepper to taste
¼ cup Vera Jane’s Extra-Virgin Olive Oil
3 Tbsp butter
1 Tbsp finely chopped shallot
2 Tbsp salt-packed capers, rinsed of excess salt
Juice of half a lemon
⅓ cup (packed) flat-leaf parsley leaves, finely chopped
Pat scallops dry with paper towels, and season lightly with salt and pepper.
Heat a large sauté pan or nonreactive skillet over medium-high heat and add oil. After 30 seconds add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden brown, transfer scallops to a platter; cover and keep warm.
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots, and capers over scallops, and serve.