Seared Scallops with Lemon Caper Sauce

Creamy Lemon-Caper Sauce:--
1 tbsp butter
1 tbsp rice bran oil
4 garlic cloves, minced
⅔ cup cream
2 tbsp capers, drained
1 tsp lemon juice, more if desired
½ tsp SIDS CRAZY LEMON
Scallops:--
12 scallops
¼ tsp SIDS SALT & PEPPER
1 tbsp rice bran oil
1 tbsp butter

Lemon-Caper Sauce:
In a medium frypan, heat butter, oil and garlic on medium heat. Cook for about a minute, until garlic softens. Add cream, bring to boil and cook for a couple of minutes, until the sauce thickens a bit. Remove from heat. Stir in capers and lemon juice. Taste, add more SIDS CRAZY LEMON, if needed. Keep covered.
Pan-Seared Scallops:
Note:- do not remove the coral (the orange bit) from the scallops. It adds flavour and is wasteful if discarded.
If using frozen scallops, make sure the scallops are thawed completely.
Blot each scallop with paper towels to remove extra water.
Season each scallop with a dash of SIDS SALT & PEPPER.
Use a large, non-stick frypan. Heat oil and butter in the frypan on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the pan.
Add scallops without overcrowding the pan.
Sear on one side for about 3-4 minutes until the bottom is nice golden color. Don't move the scallops around the pan in the beginning.
Turn the scallops to the other side and cook for 2 more minutes.
Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot pan, off heat, because they will start to steam, lose their crust and harden up.
Add cooked scallops to the cream sauce and reheat gently. Serve.