A delightful and easy-to-make seafood dish featuring tender bay scallops in a flavorful garlic butter sauce with a hint of lemon and fresh herbs.
Heat the olive oil and half of the butter in a large skillet over medium-high heat until the butter melts and the mixture is hot.
Ensure the skillet is hot enough to sear the scallops properly.
Add half of the scallops to the skillet in a single layer and cook without stirring for about 30 seconds until seared.
Avoid overcrowding the pan to ensure even searing.
Flip the scallops gently and cook for another 30 seconds. Remove them from the skillet and set aside.
Use a spatula to carefully flip the scallops without breaking them.
Repeat the searing process with the remaining scallops and butter.
Add the butter to the skillet before searing the second batch for added flavor.
Return all scallops to the skillet and toss gently. Remove the skillet from heat.
Toss gently to avoid breaking the scallops.
Add garlic, lemon juice, white wine, and capers to the skillet. Season with salt and pepper and toss gently.
Deglaze the skillet with the wine to incorporate all the flavors.
Transfer the scallops and sauce to a serving platter. Garnish with parsley and lemon zest.
Serve immediately to enjoy the scallops at their best.
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