• Begin by boiling a large pot of water on the stove for your angel hair pasta. Salt the water.

For the scallops:

• Heat a large skillet over medium-high heat add in 2 tablespoons of butter and 2 tablespoons of olive oil.
• Dry the scallops with a paper towel and salt and pepper them on one side.
• Once the oil is hot and shimmering place the scallops in the pan, salted side down.
• Salt and pepper the other side of the scallops.
• Cook them in the oil for 1 ½ to 2 minutes. Then turn them over and cook for 1½ minutes.
• Remove the scallops from the oil, set aside.

For the sauce:

• Heat a saucepan or cast iron skillet over medium heat. Add in the olive oil. Once the olive oil shimmers (gets little ripples) you know it's ready. Add in the diced shallot and stir to coat with the olive oil. Then add in the garlic and capers. Stir continuously for about 30 seconds.
• Carefully add in the wine and a splash of the caper brine, and scrape the bottom of the pan to remove any browned bits of shallot. Let the liquid bubble and reduce by about half.
• At this point drop your Angel Hair pasta into the boiling water- this will cook for about 3 minutes and then need to be drained. Before you drain it, remove 1/8 cup of the starchy pasta water for the sauce.
• To the sauce, add in 4 Tbs of butter, and 1 Tbs of lemon zest. Stir and once the butter is melted, remove from the heat. Stir in about 2 Tbsp of lemon juice from the fresh lemon or a little more if you like a strong lemon flavor.
• Once the pasta is cooked reserve your 1/8 cup of pasta water and drain the pasta. Stir the pasta water into the sauce and then add the pasta into the pan. Toss until all of the angel hair is coated with the Lemon Caper Sauce. Add salt and pepper to taste.
• Top with the browned scallops and garnish with chopped fresh parsley and a sprinkle of good parmesan cheese.