Ingredients

• 8 large (1-oz.) sea scallops, cleaned and patted very dry
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt
• cooking spray
• ¼ cup extra-virgin olive oil
• 2 tablespoons very finely chopped flat-leaf parsley
• 2 teaspoons very finely chopped capers
• 1 teaspoon finely grated lemon zest
• ½ teaspoon finely chopped garlic