Scallop Grenobloise

Ingredients

• 1 large lemon
• 16 jumbo sea scallops
• 1 teaspoon kosher salt, divided
• 0.5 teaspoon black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 0.25 cup unsalted butter, cut into cubes
• 2 tablespoons capers, drained
• 1 medium jalapeño chile, stemmed, seeded, and minced (about 1 1/2 tablespoons)
• 2 tablespoons finely chopped fresh flat-leaf parsley

Steps

1. Using a paring knife, remove outer peel and bitter white pith from lemon; discard. Cut in between membranes to remove lemon segments, and discard membranes. Cut segments into 1/4-inch pieces; remove and discard seeds. Set lemon segments aside.
2. Sprinkle scallops evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high. Add scallops; cook until well seared and golden brown on bottoms, about 3 minutes. Flip scallops; cook until just opaque throughout, 2 to 3 minutes. Transfer scallops to a platter, and cover with aluminum foil to keep warm. Wipe skillet clean.
3. Add butter to skillet, and melt over medium-high. Add capers and jalapeño; cook, stirring often, until sizzling and fragrant, about 1 minute. Stir in lemon segments, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Spoon mixture over scallops. Serve immediately.