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