Ingredients:

1 pound flat pasta (any long noodle will do!)
9 large scallops, pat dry
4 Tbs. butter
2 cups chicken stock
1/3 cup freshly grated parmesan, plus more for garnish
2 Tbs. capers
1 lemon, cut into slices
A handful of chopped parsley
coarse salt

Directions:

  1. Bring a large pot of salted water to boil. Cook the pasta until it reaches just shy of al dente.
  2. In the meantime, melt 2 Tbs. butter in a wide sauté pan.
  3. Season the scallops with salt and sear them on high for a minute and half, long enough to get a good sear.
  4. Flip and sear another 45 seconds or so.
  5. Back in the skillet, add the lemon slices. Let them soften and brown, flipping every minute or so, just long enough for them to darken and caramelize.
  6. Tong them out and place with the scallops.
  7. Now to the pan, add the capers. If you need to scrape up the browned bits on the pan, do it!
  8. Then add the stock and let it simmer just a minute or two. Add a pinch of salt.
  9. When the pasta reaches just shy of al dente, transfer it to the pan and let it start to absorb the sauce.
  10. Turn off the heat and add the chopped parsley, remaining butter, and parmesan.
  11. Cover and let the pasta sit about five minutes. Give it another toss and taste.
  12. Nestle the scallops and lemon slices on top of the dish, and serve it up!