Name: Seared Scallops
Yield: 4 servings
Ingredients: 3 lemons; Small handful of chives; 12 large dry sea scallops; Kosher salt, freshly ground pepper; Extra-virgin olive oil or vegetable oil; 3 tablespoons unsalted butter, cut into pieces; 2 teaspoons drained capers

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Alex Lau

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Seared Scallops With Brown Butter and Lemon Pan Sauce

Recipe notes