Scallops with Capers, Lemon, and Basil

1 large Meyer lemon

1 pound large sea scallops

Salt and freshly ground black pepper

2 tablespoons butter

3/4 cup dry white wine

1 teaspoon butter

1 teaspoons capers

1 tablespoon finely chopped fresh basil

Pat scallops dry with paper towels.

Zest lemon, and then juice, reserving 2 tablespoons.

Sprinkle scallops with salt and pepper. Melt butter in a 12” skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

Deglaze pan with wine; add lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, scraping up browned bits from bottom of pan. Cook, stirring constantly until sauce begins to thicken. Add capers, lemon zest, and remaining 1 teaspoon butter; stir to incorporate. Stir in basil. Return scallops to pan to heat through; serve.

Makes two main dish meals or four appetizer servings.

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