Pan Seared Scallops with Lemon Caper Sauce
Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed. 11 tablespoon unsalted butter. 11 cup unsalted chicken broth. Add scallops to the brine and let stand for 10 minutes. 1In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke. 1Add butter to the pan. 1Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan