Pan-Seared Weathervane Scallops with Brown Butter Caper Sauce

1. Preheat a large cast-iron or stainless steel skillet over high heat. Meanwhile, pat scallops dry with a tea towel or paper towel, then season with salt and pepper.

2. Add just enough oil to cover bottom of preheated skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place scallops into skillet, leaving enough space between scallops to allow steam to escape. Do this in batches if necessary. Allow scallops to sear undisturbed for 2 to 3 minutes, or until a golden brown crust forms on bottoms of scallops.

3. Flip with tongs and cook for 30 seconds to 1 minute depending on size, or until scallops are cooked on the exterior but still soft and translucent in the center. Second side does not need to be seared, as this may lead to overcooked scallops. Transfer immediately to serving platter, seared side up.

4. Reduce heat to medium, then add butter to hot skillet. Allow to melt and bubble until just turning golden in color, about 2 minutes. Then add capers and cook for another minute. Squeeze juice from half a lemon into pan, carefully to avoid any spattering, then spoon sauce over scallops. Serve immediately with remaining lemon half as garnish.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.