Perfectly Seared Scallops
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry! (this is key!)
Add 2 teaspoons unsalted butter and 2 teaspoons oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
For the sauce...Return the sauté pan to heat, add another teaspoon of butter, and cook until it begins to foam and turn golden. Add chopped shallots and a couple of spoonfuls of capers, sauté for 1 minute, then add a squeeze of lemon juice (being careful to avoid sputtering butter) and top with chopped parsley.