• Prepare the scallops by removing any feet and patting dry.
• Heat the clarified butter/oil in a cast iron or black steel pan over medium-high heat until it reaches 450°F (232°C).

• Add scallops to the pan—as many as you can handle without crowding them. Work in batches if necessary.
• Allow the scallops to cook for 1-2 minutes before checking underneath them to see how brown they have become. If they are not yet well browned, continue cooking.

• When scallops are golden brown on one side, flip them.
• Allow the scallops to cook on the second side while monitoring their temperature with a fast and accurate thermometer like the Thermapen.
• Once the lowest measured temperature in each scallop reaches 115°F (46°C), remove it from the pan and set aside on a platter. Repeat until all the scallops are fully cooked, rinsing the pan between batches.

Make the sauce:

• Pour out the excess oil from the pan and place it over heat again.
• Add the fine shallot, the capers, and the lemon zest. Sauté for a few moments to slightly color the shallot.

• Carefully pour the wine into the pan to deglaze it.
• Simmer the wine down to about a tablespoon of liquid

• Add the brown butter, pepper, and salt to taste. Let this cook for just a few moments and pour into a container.
• Plate the scallops and drizzle with the sauces, being sure each dish gets some capers. Serve!