Scallop Piccata

This is a great recipe I got from Cooking Light. I really love it as does Jon despite the fact he doesn't like capers. Serve it over angel hair pasta or brown rice.

1 1/2 lbs scallops (about 12 - 4 servings)
1/4 tsp salt
1/4 tsp freshly ground black pepper
5 tsp canola oil, divided
1 garlic clove, chopped
1/2 cup vermouth. (I substitute white wine)
3 Tbsp chopped fresh parsley chopped
2 Tbsp fresh lemon juice
2 Tbsp butter
4 tsp capers

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and pepper over scallops. Add 1 Tbsp oil to pan, swirl to coat. Add scallops; cook 2 minutes on each side until browned. Remove from pan; keep warm.

Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add wine/vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, lemon juice, butter & capers, stirring until butter melts.

Drizzle sauce over scallops.