Cast iron skillet or stainless steel frying pan, oven mitts, chefs knife and paring knife.
1 dozen large scallops
3 tablespoons of capers
1/2 cup finely chopped parsley
Juice of one lime
Chicken or seafood stock
Stainless steel will stain in a high heat oven so cast iron or carbon steel pans work best.
Rinse scallops and set on a paper towel to drain. Be sure to trim off the occassional piece of tendon on the scallop : it get very tough when cooked and will ruin the dining experience. Lightly salt and pepper and allow to sit at room temperature while you complete your prep work.
Mince the shallot and parsely, juice the lime and set in small bowls within easy reach.
Pre heat the oven to 500 and place a cast iron pan inside. About 20 minutes after it's hit temperature, take it out using heavy oven mitts and place it on the stove top over medium high heat. Add 2-3 tablespoons of oil, spread it around and toss in the scallops. Sear scallops for 2 minutes, flip and wait another minute or until both sides are equally browned. Remove scallops and set aside on a microwave-warmed dish.
Place a stick of butter in the still-hot pan. Be sure to use a spatula to break all the crunchy awesomeness on the bottom of the pan. This step is really the key to success with this recipe. When butter starts to brown, toss in the shallot and capers and stir for about 30 deconds, add parsley and stir a bit more until shallots are translucent.
Add a half cup of chicken or seafood stock to increase volume. Half a cup of wine work here as well. When mixture begins to boil, add the lime juice, remove from heat, add the scallops and serve with crusty bread.