Seared Scallops in Lemon Caper Sauce

Ingredients:

For the Scallops:

• 1 lb large sea scallops

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

For the Lemon Caper Sauce:

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 2 tablespoons capers, drained

• 1 tablespoon shallots minced

• zest from 1 lemon

• 1/4 cup white wine

• 2 tablespoons fresh lemon juice

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh chives

Instructions:

1. Prepare the Scallops:

   • Pat the scallops dry with paper towels. Season both sides with salt and pepper.

2. Make the Lemon Caper Sauce:

   • In a medium skillet, melt the remaining 2 tablespoons of butter over medium heat.

   • Add the minced garlic, shallots and capers, sautéing for about 1 minute until fragrant.

   • Add the lemon zest and pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half.

   • Add the lemon juice, stirring to combine.

   • Simmer the sauce for 2-3 minutes until slightly thickened.

   • Remove from heat. Stir in parsley and chive.

   • Set aside.

3. Sear the Scallops:

   • Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

   • Add the scallops to the skillet in a single layer, being careful not to overcrowd them.

   • Sear the scallops for 2-3 minutes per side, until a golden crust forms and they are opaque in the center. Remove the scallops from the skillet and set aside.

4. Combine and Serve:

   • Spoon the lemon caper sauce over the scallops.

   • Garnish with chopped fresh parsley and chopped chives.

   • Serve immediately.