12large fresh sea scallops - tendons removed. Size:U12-U15 meaning it takes under 12 scallops to make a pound
2pinchsalt and pepper
2tbspvegetable oil - or avocado or grape seed oil
2tbspbutter
For the Brown Butter, Lemon, and Caper sauce
4tbspbutter
¼cuplemon juice- Minute Maid Frozen is best.
¼cupcapers
¼cupdry white wine- or dry rose wine
Instructions
Prep Scallops
Soak scallops in 1-quart water, 2 tbsp sea or kosher salt, and 1/4 cup lemon juice for 30 minutes to improve their sear quality and remove any possible treatments.
Pat dry the scallops really well, and leave uncovered to further air dry for 30 minutes or so.
Brown Butter, Lemon, and Caper sauce
Melt the butter in a small sauce pan over medium heat and bring to a boil. Continue to cook until the butter begins to turn brown and give off a wonderful nutty aroma then turn the heat to low.
Add the wine, lemon juice, and capers and bring to a medium simmer for about 15 minutes, stirring occasionally.
Lower to a low simmer until serving.
Sear Scallops
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500˚F. Meanwhile, place scallops in a rimmed baking sheet lined with paper towels or clean dish towel and top with a second towel; let sit at room temperature.
When oven reaches 500˚F, season scallops with salt and pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add 2 tablespoons oil and heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well browned on the first side, about 2 minutes.
Add 1 tablespoon butter to skillet. Using tongs, flip scallops. Continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter pools on one side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds (remove smaller scallops as they finish cooking).
Transfer scallops to a prep platter and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil, remaining scallops, and remaining 1 tablespoon butter.
Plate the scallops and using a slotted spoon, drip the capers on top.