Pan Seared Scallops

Pat scallops dry on a paper towel to remove excess moisture.  This important step is to help ensure that your scallops do not stick to the pan. This is especially important if you are cooking in a cast-iron pan or stainless steel pan. I will often use a non-stick pan when cooking seafood to avoid the dreaded seafood stick. 

In a pan over medium-high heat, add olive oil and scallops flat side down along with 3 whole garlic cloves and 3 sprigs thyme. (I leave the garlic in larger pieces so it cooks slower and doesn't burn in the pan). As the first side of the scallops cooks to the perfect sear ( approx: 2-3 minutes), the garlic and thyme will flavor the oil.  

Flip the scallops and add 1 tbsp capers and 2 tablespoons of butter, cooking until the second side starts to brown. 

Transfer the cooked scallops to a plate and return the pan to the stovetop, adding 1-2 teaspoons of juice from freshly squeezed lemon wedges into the buttery mixture. Swirl the pan and stir with a wooden spoon to release any browned bits into the sauce while creating an emulsion. Cook over medium heat for 1-2 minutes and finish with a sprinkle of fresh chopped parsley.

Spoon sauce over the scallops and add an additional sprinkle of fresh parsley to garnish.  You may want an additional squeeze of fresh lemon upon serving based on personal preference.  The acidity in lemons varies so be sure to taste before doing so.