Seared Scallops with Mustard Caper Sauce
• 1/2 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
• 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
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.