Scallops With Brown Butter & Capers

Pat scallops dry with paper towels, and season lightly with salt and pepper.

Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil.

After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.

Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden.

Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.

To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.