- 1½ pounds sea scallops
- Salt
- Black pepper
- 2 tablespoons butter or soy margarine
- 1 tablespoon minced garlic
- ¼ cup extra virgin olive oil or canola oil
- 2 tablespoons capers, drained
- ¼ cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Season the scallops with salt and pepper. Set aside. Heat a nonstick skillet big enough to hold all the scallops in a single layer over high heat until hot. Add butter. Place scallops in skillet, 1 at a time, on one of their flat sides. Let brown, then add the garlic. Let garlic begin to caramelize, then add the oil and capers.
- Turn each scallop over, browned side up. Add the lemon juice and 1 tablespoon of the parsley. Cook, covered, until scallops turn opaque, about 5 minutes more.
- Spoon lemon-garlic mixture over scallops. Sprinkle with the remaining 1 tablespoon parsley.