Spicy Seared Scallops Tapas

• 12 sea scallops
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small red onion, coarsely chopped
• 4 large garlic cloves, peeled and thinly sliced
• 1 1/2 tablespoons capers
• 1 tablespoon Dijon mustard
• 1 large lemon (zest of whole lemon, juice of half the lemon)
• 1 cup dry white wine, divided
• 1/3 cup grape tomatoes, halved
• salt
• 1 pinch red pepper flakes (or more to taste)
• 1 pinch dried parsley

1. Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
2. Add the onion and garlic; saute for a couple of minutes.
3. Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
4. Season with salt to taste and the red pepper flakes; put on low heat to simmer while you saute the scallops.
5. Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
6. Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
7. Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!

scallops, olive oil, butter, red onion, garlic, capers, mustard, lemon, white wine, grape tomatoes, salt, red pepper, parsley

Taken from www.food.com/recipe/spicy-seared-scallops-tapas-243268 (may not work)