- 10 large scallops
- 5 tablespoons butter
- 1 large lemon, peeled, 4 segments chopped and remainder juiced
- 2 tablespoons capers, drained
- 2 tablespoons chopped parsley
Season scallops. In a large skillet, melt 1 tbsp butter over medium-high. Add scallops; cook until golden, 3 minutes. Transfer to plate. Brown remaining butter. Add remaining ingredients; season. Spoon over scallops.