Ingredients

24 ounces fresh Peconic or Nantucket Bay Scallops

1 tablespoon all purpose flour

1 tablespoon Canola oil

2 lemons, sectioned and seeds removed

4 ounces salt butter, cut into cubes

¼ cup non-pareil capers, liquid drained

2 tablespoons chopped flat leaf parsley

Salt and ground black pepper to taste

Preparation

In a large sauté pan, heat pan to almost smoking temperature. Place bay scallops in flat plate or pan. Lightly sprinkle with the flour and season with salt and pepper. When pan is hot, add oil and wait 1 minute. Add bay scallops, arrange so they are single layered in pan. Do not move too much, letting the scallops caramelize and brown. After about 2 minutes, stir gently, attempting to flip them over. Let brown on the other side and cook only about 3-4 minutes total. Remove bay scallops and split between 4 warm plates. In the same pan, wipe out excess oil and any burnt pieces. Melt the butter in the pan, swirling continuously. Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley. Immediately pour the Grenobloise garnish over the bay scallops and serve.