Ingredients
12sea scallops,large
kosher salt,to taste
black pepper,freshly ground, to taste
½stickunsalted butter,divided
1tbspolive oil
2shallots
1garlic clove,minced
¼cupcaper,drained and rinsed
½cupwhite wine,such as Sauvignon Blanc
Preparation
Season the scallops on both sides with salt and pepper.
In a large skillet, melt together 1 tablespoon of butter and the olive oil over high heat.
When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3 to 4 minutes total.
Divide the scallops between 2 plates and return the skillet to medium-high heat.
Melt 2 tablespoons of butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops.
Serve hot and enjoy!
