Ingredients:

1-1/2 lbs sea scallops, small muscle removed
2- tsp Urban Accents Fisherman's Wharf, divided
4 Tbsp unsalted butter, divided
1 medium shallot, minced
1 cup dry white wine
1 tsp grated lemon zest
1 Tbsp lemon juice
1 Tbsp capers, minced

Directions:

Sprinkle scallops on both sides with Fisherman's Wharf.  Heat large skillet over medium-high heat.  Add 1 Tbsp butter; swirl to coat pan bottom. Continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down. Cook over medium heat, until scallops are well browned, 1-1/2 to 2 minutes. Using tongs, turn scallops, one at a time. Cook until medium rare (sides have firmed up and scallop is opaque, almost all the way), 30 seconds to 1- minutes longer depending on size.

Transfer scallops to warm platter; tent with foil. Repeat cooking process, using remaining butter and scallops. Pour off all but 1 tablespoon butter, saute shallots until softened, 1-2 minutes. Add wine and lemon zest and simmer until reduced to about 1/3 cup, 6-7 minutes. Turn off heat; stir in 2 tablespoons butter, lemon juice, capers, and teaspoon Fisherman's Wharf. Spoon sauce over scallops and serve.