Caposante in Padella con Capperi

• 18 medium scallops
• olive oil
• sea salt and freshly ground black pepper
• 3 tablespoons

Prepare the scallops by placing them flat shell side down on a board. Insert a sharp 13 cm (5 in) knife close to the hinge of the shell, and prise open. Keeping the blade of the knife flat against the shell bottom so as to avoid cutting into the scallop, gently using a sawing motion, remove the scallop from the bottom shell. The scallop shell should now be open with the scallop nestling in the