Sea Scallops with Brown Butter, Capers and Lemon

• 12 fresh sea scallops
• Sea salt
• freshly ground black pepper
• 1/4 cup olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon finely chopped shallot
• 2 tablespoons salt-packed capers, rinsed of excess salt
• Juice of half a lemon
• 13 cup (packed) flat-leaf parsley leaves, finely chopped

1. Pat scallops dry with paper towels, and season lightly with salt and pepper.
2. Heat a large saute pan or nonreactive skillet over medium-high heat, and add oil.
3. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary.
4. Saute until well browned, about 2 minutes, then turn and cook other side.
5. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
6. Return saute pan to heat, add butter, and cook until it begins to foam and turn golden.
7. Add shallot and capers, saute for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
8. To serve, place 3 scallops on each of 4 warmed plates.
9. Spoon butter, shallots and capers over scallops, and serve.

scallops, salt, freshly ground black pepper, olive oil, unsalted butter, shallot, salt, flatleaf parsley

Taken from cooking.nytimes.com/recipes/1012796 (may not work)