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Seared Scallops with Lemon-Caper Butter
Ingredients
| * | 3 tbls. butter |
| * | 1 lb. large sea scallops, side muscles trimmed |
| * | 2 tbls. capers |
| * | 2 tsps. fresh lemon juice |
| * | Salt and pepper |
Instructions
| 1 | Melt 1 tablespoon of butter in a large nonstick skillet over medium heat until butter foams. Add scallops and cook 2-3 minutes on each side until lightly browned. |
| 2 | Add capers and lemon juice and cook 30 seconds more. Swirl in remaining 2 tablespoons of butter. Remove from heat. |
| 3 | Season with salt and pepper and serve immediately, spooning the lemon-caper butter sauce over the scallops. |