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Title: Sea Scallops w/Brown Butter, Capers & Lemon
Categories: Seafood, Vegetables, Citrus
Yield: 4 servings

12 Fresh sea scallops
Salt & fresh ground pepper
1/4 c Olive oil
3 tb Unsalted butter
1 tb Fine chopped shallot
2 tb Salt-packed capers; rinsed
- well
Juice of half a lemon
1/3 c (packed) flat-leaf parsley
- leaves; fine 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, 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.

By Alex Witchel

Yield: 4 appetizer servings

RECIPE FROM: https://cooking.nytimes.com

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