Pan Seared Scallops with Mustard-Caper Sauce

Scallops are perfect for a quick (yet perfectly elegant) weeknight dinner, as they are prepared to perfection in no time at all. In fact, this perfect dinner for two can be ready for your table in 30 minutes. The capers in this recipe add a savory saltiness that we love to combine with fresh clams. Whole-grain Dijon mustard gives the sauce a delicate texture, while lemon zest adds extra brightness. At the very end of cooking, add the butter to give them a velvety consistency that only butter is capable of. Serve this dish with leafy greens, mashed potatoes or rice. Feel free to substitute basil or cilantro for the chopped fresh parsley we use here.
Wash the scallops and pat dry. Season with salt and pepper.In a medium nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the scallops flat side down in the pan; cook for about 2 minutes on each side or until they are golden brown. Remove from heat and set aside on a plate.In a sauce pan, heat the remaining 1 tablespoon of olive oil and garlic over medium-high heat; cook for 2-3 minutes. Add the wine, capers, mustard and lemon juice to the pan. Bring the mixture to a boil and cook for about 6-7 minutes or until the wine cools slightly. Add the lemon zest, butter and parsley. Once the butter has melted, remove from the heat. Immediately place the scallops in the pan; gently pour over the sauce and serve.