Scallops with Brown Butter Orange and Capers

 By Michael Symon this was very good and I will make it again. I made the full batch of sauce but only half the scallop amount - perfect with rice - so flavorful!

1 1/2 lbs sea scallops (about 18), muscle removed

kosher salt and black pepper

2 T EVOO

2 T unsalted butter

2 T capers rinsed and drained

1/4 c flat leaf parsley, chopped

juice of 1 orange

2 t white wine vinegar

In a large skillet over medium-high heat. Dry scallops with a paper towel. Season with salt and pepper. Add olive oil to the pan followed by scallops. Cook without moving for 3 minutes.

Drain any excess oil. Flip scallops add butter and capers swirling pan until butter brown and nutty about 30 seconds. Stir in parsley, orange juice and vinegar. Season with salt and pepper. Swirl and baste in the pan until syrupy consistency about 30 seconds.