Seared Scallops with Lemon Caper Sauce

Pat scallops dry with paper towels and season all over with salt and pepper. Heat a large nonstick or stainless steel pan over high heat. Add 1 tablespoon butter and swirl to coat pan.

Add scallops in a single layer in pan and sear 2-3 minutes on first side until golden-brown. Reduce heat to medium-high, flip scallops, add an additional 1/2 tablespoon butter, and cook an additional 1-2 minutes until golden-brown. Scallops are done when they feel firm to the touch. Be careful not to overcook them or they will turn rubbery. Transfer scallops to a plate and set aside for a moment.

Reduce heat to medium. Add white wine and garlic to pan and use a wooden spoon to scrape up any browned bits. Allow white wine to reduce 2-3 minutes over medium until reduced in half.

Add lemon juice, lemon zest, capers, and remaining 1/2 tablespoon butter to sauce and cook an additional 2-3 minutes until bubbly and slightly thickened. Remove sauce from heat.

Nestle scallops into sauce and serve warm with fresh parsley on top. Enjoy!