1 lb. of the freshest, sweetest sea scallops you can find. Clean and dry. Heavy skillet should be big enough to accommodate all scallops not touching. Heat olive oil to coat bottom of skillet on medium high heat. Brown scallops, 2 minutes each side, sprinkled with black pepper. Place them on a plate. To the pan, add 1/2 cup chicken or vegetable broth or dry white wine. Scrape, stir and deglaze on medium heat for a minute. Add 1/4 cup capers with a little juice. Stir. Add 2 pats butter. Stir. Place scallops back in pan and squeeze juice of one lemon over them. Serve over linguine, using all the juices, scraped bits, of course. Serves 2.