Sweet Sea Scallops in a Caper-Raisin Sauce

• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 shallots, chopped
• Salt and freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
• 3 tablespoons capers, drained
• 3/4 cup dry white wine (eyeball it)
• 1/2 cup golden raisins
• 16 sea scallops, drained and trimmed
• Juice of 1 lemon
• 2 tablespoons unsalted butter
• Crusty bread, to pass at the table

1. Heat a large nonstick skillet over medium-high heat.
2. Add 2 tablespoons of the EVOO (twice around the pan) and the chopped shallots.
3. Cook the shallots for a minute or so, season with salt and pepper, and combine with the parsley and capers.
4. Add the wine and golden raisins.
5. Simmer for 3 minutes, then transfer to a bowl and reserve.
6. Wipe out the pan and return to the heat, raising the heat to high.
7. Season the scallops with salt and pepper.
8. Add the remaining tablespoon of EVOO to the very hot pan and immediately place the scallops in the pan.
9. Sear the scallops in a single layer, allowing them to caramelize, 2 minutes on each side.
10. Add the reserved caper-raisin mixture along with the lemon juice.
11. Turn the heat back a bit and cook for 1 to 2 minutes.
12. Remove the scallops from the pan and arrange on a serving platter.
13. Remove the pan from the stove, add the butter, and shake the skillet until the butter has completely melted.
14. Pour the sauce over the scallops and serve with the bread.

extravirgin olive oil, shallots, salt, parsley, capers, white wine, golden raisins, lemon, unsalted butter, crusty bread

Taken from www.epicurious.com/recipes/food/views/sweet-sea-scallops-in-a-caper-raisin-sauce-374530 (may not work)