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Season your scallops with salt and pepper.
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Over high heat, preheat a non stick or cast iron skillet with 2 tablespoons of butter.
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Add the scallops to the skillet and wait for at least 3 minutes until the scallops are seared and golden. Flip the scallops and sear on the other side for another 2-3 minutes.
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Remove the scallops from the skillet, keeping the stove on but lower the heat to medium.
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Add the remaining 2 tablespoons of butter to the same skillet and when it melts, add in the garlic.
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Sautee the garlic for a minute and add in the capers and stock.
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Let the mixture boil and simmer for 5 minutes until it has reduced to half.
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Add in some lemon slices, the seared scallops and toss them for a minute allowing the lemon slices to soften up a little.
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Then add in the cream, toss the sauce together and let it cook for another minute. Turn off the heat and add in the parsley.
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Serve over pasta, rice, with a crusty bread and salad, and enjoy! :)