Pat scallops until thoroughly dry (this will helo them form a neautiful crust).
Heat a large skillet over high heat and add oil and 1 Tbsp of the butter. Once hot, add the scallops, ensuring there is space between them.
Without touching them, let them cook for 2 minutes, until a golden crust forms on the bottom.
Reduce the heat to medium high and carefully flip the scallops, cooking for another 1-2 minutes, until you see a light crust on the bottom and translucent/opaque on the sides.
Use the touch test to check for doneness: if they’re done; they should feel firm, with a little bit of bounce. Remove from the pan and let rest on a plate.
To make your butter pepper sauce, add 2 Tbsp butter to the hot pan, scraping any browned bits from the bottom. Add lemon juice, wine, capers, and Fresh Salted Peppercorns. Cook for about 2 mins, and serve over the scallops.
