Ingredients:
3/4 pound sea scallops (about 7-8 medium size scallops)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 cup dry white wine (such as Sauvignon blanc or pinot grigio)
3 tablespoons drained capers
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley

Directions:

  • Rinse the scallops and pat dry. Season with salt and pepper.
  • In a medium, nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Place the scallops, flat side down, in the pan
  • Cook for about 2 minutes on each side or until they are gold brown.
  • Remove from heat and set aside on a plate.
  • In a sauce pan, heat the remaining 1 tablespoon of olive oil and garlic over medium heat
  • Cook for 2-3 minutes.
  • Add the wine, capers, mustard, and lemon juice to pan.
  • Bring the mixture to a simmer and cook for about 6-7 minutes or until the wine has reduced slightly.
  • Stir in the lemon zest, butter, and parsley.
  • Once the butter has melted remove from the heat.
  • Immediately add the scallops to pan; toss gently in the sauce and serve.