Peel the side muscle off of the scallops, and discard.
Pat your scallops dry with a paper towel, and season generously with kosher salt and freshly cracked peppercorn.
Pour 2 tablespoons of high quality olive oil into a pan over medium-high heat. Wait until you see a small amount of smoke.
Place Scallops down in your pan. Since you are using Jumbo Scallops, sear for 3-4 minutes (Smaller scallops would require significantly less time). While searing, do not touch or move the scallops.
Carefully flip your scallop, and sear the other side for 1.5 minutes. If your scallop does not lift with ease, let it sear an additional 30 seconds and flip again.
Remove scallops from the pan. Carefully pour out your olive oil and any burnt material in the pan. Add butter to your hot, clean pan.
Stir butter as it bubbles and froths. Alternate between picking your pan up and letting it rest on the burner. Butter can go from browned to burnt in about 1 second, so it's best to be careful!
Once butter is browned, stir in capers and lemon juice. Whisk quickly.
Smother your scallops in the sauce. Serve with a great glass of wine.