Ingredients:

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped
Step 1:
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large saut6 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. Saut6 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.
Step 2:
Return saut6 pan to heat, add butter, and cook until it begins to foam and turn golden. Add sha11ot and capers, saut6 for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
Step 3:
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.