Lemony Weathervane Scallop Piccata with Spring Onion

1. Gently pat scallops dry with a clean kitchen towel or paper towel. Season with 2 teaspoons salt and 1 teaspoon black pepper.

2. Add just enough oil to cover bottom of preheated skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place scallops into skillet, leaving enough space between scallops to allow steam to escape. Do this in batches if necessary. Allow scallops to sear undisturbed for 2 to 3 minutes, or until a golden brown crust forms on bottoms of scallops.

3. Flip with tongs and cook for 30 seconds to 1 minute depending on size, or until scallops are cooked on the exterior but still soft and translucent in the center. Second side does not need to be seared, as this may lead to overcooked scallops. Transfer immediately to serving platter, seared side up.

4. Remove scallops from the pan and lower the heat to medium. Add in onion and garlic. Cook for 2 to 3 minutes until onion is translucent. Add in capers, white wine, lemon juice, and remaining ¼ teaspoon black pepper. Cook until sauce is slightly reduced, about 2 minutes.

5. Add in butter and cook for an additional 1 to 2 minutes until glossy and thickened. Taste to adjust for seasoning, then sprinkle in lemon zest and parsley. Add scallops back to pan and toss gently, then serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.