First Step: PREPARE THE SCALLOPS

1. Pat the Scallops Dry: Begin by patting the scallops dry with paper towels. This is an important step to ensure a nice sear on the scallops. Excess moisture will cause them to steam instead of sear, which can result in a less flavorful, rubbery texture.
2. Season the Scallops: Lightly season both sides of the scallops with salt and freshly ground black pepper. This will enhance their natural sweetness and help create a crisp, flavorful crust when seared.
3. Heat the Pan: Place a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Allow it to get hot before adding any oil. This is crucial for achieving that golden, crispy sear on the scallops.

Second Step: SEAR THE SCALLOPS

1. Add Oil: Once the pan is hot, add 2 tablespoons of olive oil. Swirl the oil around to coat the bottom of the pan evenly.
2. Sear the Scallops: Carefully place the scallops in the pan, making sure not to overcrowd them. You want the scallops to have enough space to sear properly. Cook the scallops for about 2-3 minutes on the first side, or until they develop a golden-brown crust.
3. Flip the Scallops: Once the scallops are seared on one side, gently flip them over with tongs or a spatula. Cook for another 1-2 minutes on the second side, until the scallops are opaque and easily pierced with a fork. Be careful not to overcook the scallops, as they can become tough and rubbery. They should still be tender in the center.
4. Remove from the Pan: Once the scallops are cooked, transfer them to a plate and cover loosely with foil to keep warm. Leave any remaining oil and brown bits in the pan for the sauce.

Third Step: MAKE THE LEMON BUTTER SAUCE

1. Add Garlic: In the same pan, lower the heat to medium and add 2 tablespoons of olive oil and 4 tablespoons of butter. Allow the butter to melt, then add the minced garlic. Sauté the garlic for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Deglaze with Wine: Add 1/4 cup of white wine to the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. These caramelized bits, known as fond, add extra flavor to the sauce. Let the wine simmer for 2-3 minutes to reduce slightly.
3. Add Lemon Juice and Zest: Stir in the fresh lemon juice and lemon zest. The citrusy notes will add brightness and complement the sweetness of the scallops perfectly. Let the sauce simmer for another minute to allow the flavors to meld together.
4. Finish the Sauce: Stir in the chopped fresh parsley and capers, if using. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should be smooth, tangy, and slightly creamy from the butter.

Fourth Step: ASSEMBLE AND SERVE

1. Return the Scallops to the Pan: Carefully place the seared scallops back into the pan, spooning some of the sauce over the top. Let the scallops heat through for 1-2 minutes, allowing them to absorb the flavors of the sauce.
2. Serve: Arrange the scallops on a serving platter or individual plates. Drizzle the lemon butter sauce generously over the scallops. If desired, garnish with fresh parsley, a squeeze of lemon juice, and a sprinkle of red pepper flakes for a touch of heat.
3. Optional Side Dishes: Lemon Butter Scallops are delicious served with a variety of sides, such as garlic butter rice, roasted vegetables, sautéed spinach, or a light pasta. You can also serve them with a crisp salad for a refreshing contrast.