Preparation:
Heat the oil in a heavy skillet over high heat. When the oil is very hot, quickly add the scallops to the pan and sear for 1 minute.
Add 1/2 cup of the wine, lower the heat, and simmer for 2 minutes. Remove the seared scallops from the pan.
Add the remaining wine and lemon juice. Bring to a boil and reduce by half. Add the butter, capers, and parsley. Season with pepper.
Place the cooked scallops on a plate, surround with the wine sauce, and serve.
6 servings/Serving size: 3-4 oz |
