Ingredients

Makes 2 to 4 servings

FOR THE REMOULADE

2 Tbsp. mayonnaise

1 Tbsp. extra-virgin olive oil

1 Tbsp. grainy Dijon mustard

2 tsp. brined capers, drained

1 tsp. Sriracha hot sauce

1 tsp. Worcestershire sauce

6 sprigs of flat-leaf parsley, chopped, stems and all

1 large lemon, halved

FOR THE SCALLOPS

2 Tbsp. extra-virgin olive oil

16 medium-size diver sea scallops

Kosher salt

1. Step 1

   Make the remoulade: In a medium bowl, stir together the mayonnaise, olive oil, mustard, capers, Sriracha, Worcestershire, parsley, and the juice from half of the lemon. Taste for seasoning.

   Step 2

   Cook the scallops: Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, season the scallops with salt, remove the pan from the heat, and add the scallops to the skillet in a single layer. Return the skillet quickly to the heat and cook until the scallops brown on the first side, 2 to 3 minutes. Use a pair of metal tongs to turn the scallops over and cook until browned, 3 to 4 minutes. (If you are more confident, turn the scallops over with a metal spatula; that works fine, too!)

   Step 3

   Place the scallops on a platter or on individual plates. Squeeze the juice from the remaining half of the lemon over them and top each with a little of the sauce.