Seared Scallops With Briny Tartar Sauce

• 1/2 cup light mayonnaise preferably Hellmann's Light
• 1/2 cup low fat plain yogurt
• 1/4 cup flat leaf parsley minced
• 2 tablespoons lemon juice
• 1 1/2 tablespoons cornichons finely chopped
• 1 teaspoon brine cornichon
• 1 tablespoon capers
• 1 teaspoon caper brine
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon salt plus more for seasoning the scallops
• freshly ground black pepper
• 1 1/2 pounds sea scallops large
• 1 tablespoon macadamia nut oil

1. In medium bowl or measuring cup, combine mayonnaise, yogurt, parsley, lemon juice, cornichons, cornichon brine, capers, caper brine, lemon zest, salt, and pepper; blend well.
2. Place scallops in colander and rinse under cold running water to eliminate any grit. Pat dry thoroughly between layers of paper towels and transfer to medium-sized bowl. Add oil and toss to coat. Season generously with salt and pepper.
3. Heat large nonstick skillet over medium-high heat. When hot, add scallops 1 at a time-- distributing them around skillet so they do not touch. Scrape any remaining oil onto scallops.
4. Cook until golden brown on both sides, about 6 minutes total. For best results, turn only once--using a plastic spatula to loosen them without losing the crust. Serve immediately, with a dollop of the sauce.

light mayonnaise, yogurt, flat leaf parsley, lemon juice, brine cornichon, capers, caper brine, lemon zest, salt, freshly ground black pepper, nut oil

Taken from www.yummly.com/recipe/Seared-Scallops-With-Briny-Tartar-Sauce-1673007 (may not work)