Succulent and sweet scallops pair perfectly with this bright, lemony caper sauce. Serve it up on a bed of creamy, dreamy polenta for a delicious dinner. Be sure to look for "dayboat caught", or "dry packed" scallops, which come in either 10/20 count perpound or 20/30 count per pound. This will ensure you get the perfect sear on the outside of the scallop! Be sure to use the color of the sear as a gauge for flipping the scallops, since each scallop varies in size and shape. You're looking for a beautiful golden color on the outside to determine when they're done! This recipe is sponsored by Maine Seafood but all opinions are our own. To learn more about Maine Seafood or find a retailer near you, visit SeafoodFromMaine.com.