5 giant sea scallops
4 tablespoons butter
1 shallot
1 oz. white wine
1/4 lemon, squeezed
1 teaspoon capers, optional
1/2 oz. demi glace
chopped parsley
salt and pepper to taste after cooked

Dredge scallops in flour and saute in butter and shallots.
When almost cooked, add white wine and lemon juice, saute all
briefly, then remove scallops from pan.
Continue to reduce the liquid and add the capers and demi glace.
Pour this reduced mixture over the sauteed scallops.
Sprinkle with parsley.