• 1.5 lb City Fish Market Fresh Sea Scallops
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 3 tbsp capers, drained and patted dry
• 1 fresh lemon, juiced
• 3 garlic cloves, minced
• 4 fresh thyme sprigs
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
• Lemon wedges to serve

Step 1 — Dry the scallops

Pat scallops completely dry with paper towels — twice. Remove the small side muscle if still attached. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes.

Step 2 — Crisp the capers

Heat olive oil in a cast iron or stainless skillet over medium-high. Add capers and fry 2–3 minutes until crispy and golden. Remove and set aside on paper towels. Leave the oil in the pan.

Step 3 — Sear the scallops

Increase heat to high. When oil just begins to smoke, add scallops in a single layer — do NOT crowd. Sear 90 seconds without touching. Flip and sear 60–90 seconds more until deep golden crust forms.

Step 4 — Make the brown butter

Remove scallops and set aside. Reduce heat to medium. Add butter and thyme. Swirl until golden and nutty, about 2 minutes. Add garlic and cook 30 seconds. Squeeze in lemon.

Step 5 — Finish & serve

Spoon brown butter sauce over scallops. Top with crispy capers and fresh parsley. Serve immediately with lemon wedges. Best over creamy risotto, pea purée, or crusty bread.