Spicy Seared Scallops Tapas - cooking recipe

Ingredients

12 sea scallops
2 tablespoons olive oil
2 tablespoons butter
1 small red onion, coarsely chopped
4 large garlic cloves, peeled and thinly sliced
1 1/2 tablespoons capers
1 tablespoon Dijon mustard
1 large lemon (zest of whole lemon, juice of half the lemon)
1 cup dry white wine, divided
1/3 cup grape tomatoes, halved
salt
1 pinch red pepper flakes (or more to taste)
1 pinch dried parsley

Preparation

Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
Add the onion and garlic; saute for a couple of minutes.
Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
Season with salt to taste and the red pepper flakes; put on low heat to simmer while you saute the scallops.
Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!