I found this recipe in the Cooking Light November 2009 magazine. We have to edit it as we have a lemon allergy in how home. This recipe is a must and tastes so fantastic. We place Sautéed Spinach on the bottom, then angel hair posta and then the scallop covered w/ the sauce. It is also very good all lightly tossed together and then served.. Also we aren't terribly fond of too much Capers so we just add 1/2 of the recommendation and a little splash of the capers juice.
- 1 1/2 pounds sea scallops (about 12)
- 4 teaspoons capers (or 2 tsp with a splash of the caper juice)
- Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; keep warm.