Pan Seared Scallops with Lemon Caper Sauce

For the Lemon Caper Sauce:

1/4 cup olive oil

4 cloves garlic, grated

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 tsp lemon zest

1/3 cup white wine

1 tsp sugar or honey

1 1/2 Tbsp capers, drained and rinsed

2 Tbsp lemon juice

1 Tbsp fresh parsley, finely chopped

For the Seared Scallops:

1 lb sea scallops, patted dry

1/2 Tbsp vegan butter (or omit)

1 Tbsp olive oil

sea salt

black pepper

For the Lemon Caper Sauce:

Heat oil in a large skillet, Add in the garlic, salt, pepper, pepper flakes, and lemon zest and cook for 1 minute, or until the garlic is fragrant.

Pour in the white wine and sugar and reduce heat to medium. Simmer for 5 minutes, then toss in the capers and cook for another 2 minutes.

Remove from heat and stir in the lemon juice and parsley. Taste and add more salt/pepper/or sugar, to taste. Set aside until needed.

For the Seared Scallops:

Remove the tiny side muscle from the scallops (if they have the). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.

Add the vegan butter (or omit) and oil to a large sauté pan over high heat.

While the pan heats up, generously salt and pepper the scallops.

Once the pan begins to lightly smoke, gently add the scallops into the pan, making sure they are not touching.

Sear scallops for 1 and 1/2 minutes then gently flip and cook for another 1 and 1/2 minutes, or until both sides are golden brown. Don’t touch them at all while they’re searing.