Butter-Basted Scallops with Lemon, Capers and Fettuccine

Don’t bust the crust!Allow scallops to sear undisturbed until they release easily from the skillet. This is how you know they’re nicely crusted and ready to be flipped. After turning them, we baste them with butter to finish their cooking and keep them succulent. Look for jumbo dry sea scallops—“jumbo” indicates there are 10 to 20 scallops per pound. “Dry” indicates that the shellfish has not been treated with sodium tripolyphosphate (STPP), a chemical that forces water retention.