1/3 cup coarsely chopped parsley

Grated zest of one lemon plus juice

1 garlic clove crushed

1 tablespoon capers coarsely chopped

½ teaspoon salt

Black pepper

½ cup olive oil plus one more for coating pan

½ kilo scallops dried, seasoned with salt and pepper

In a bowl combine parsley, lemon zest, garlic, capers, salt and pepper and olive oil.

Stir well.

Sit at room temperature for 15 minutes

Meanwhile coat a heavy pan with olive oil.

Add in single layer scallops well spaced.

Cook golden brown on both sides 2 to 3 minutes each side.

Serve with sauce poured over the scallops