What You'll Need:

• 24 fresh sea scallops
• 1-2 teaspoons sea salt
• Freshly cracked black pepper, to taste
• 7 Tablespoons 4th & Heart Unsalted Ghee Butter, divided
• 4 cloves garlic, minced
• ⅓ cup fresh lemon juice
• 3 Tablespoons capers, drained
• 2 Tablespoons chopped fresh parsley, plus more for garnish
• ½ teaspoon fine sea salt
• Freshly cracked black pepper, to taste

Instructions:

1. Remove side muscle from scallops, if attached. Pat completely dry with paper towels - this is crucial for a good sear - and arrange on a clean baking tray. Season both sides of the scallops with salt and pepper. Let sit at room temperature for 5 minutes.
2. Place a large cast iron skillet over high heat. Add 1 Tablespoon of the ghee butter to the skillet, and melt. Once glossy, carefully arrange 8 scallops into the hot pan. Cook, without disturbing, for 30 seconds for medium-rare, or 1 minute for medium-well. Flip the scallops, and repeat. Once the edges are opaque, carefully transfer to a rimmed serving platter. Wipe out the pan if there are any burned bits, and repeat twice more, adding fresh ghee to the pan before each batch.
3. Turn the heat down to low, and add the remaining 4 tablespoons of ghee to the same pan. Add the minced garlic and cook for 30 seconds, or until fragrant. Add the lemon juice and capers, scraping up any browned bits from the bottom of the pan.
4. Cook for 1-2 minutes, or until slightly reduced. Stir in parsley, and drizzle the warm
   lemon caper sauce over the scallops. Garnish with extra parsley and serve immediately.