Scallops with Caper and Brown Butter Sauce

Dry the scallops and sprinkle with salt and pepper. Melt 1 tablespoon of butter in a large heavy skillet over high heat. Add the scallops and saute for about 2 minutes on each side. Transfer the scallops to serving plates, cover and keep warm.Melt the remaining 3 tablespoons of butter in a large skillet. Add the garlic; cook for 1 minute or until the butter begins to turn golden brown. Remove the pan from the heat; add the lemon juice and capers. Pour the sauce over the scallops and serve.Wine Note: Jeffrey Dye, owner of Happy Camper Wines, offers his own chardonnay for this dish. "It has a light touch of oak and a green apple flavor,"he says," but its freshness makes it easy to combine with products and be quite refreshing."