Seared Scallops with Lemon Butter Caper Sauce

Ingredients

• 1 lb scallops, feet removed, rinsed, dried
• Jacobsen Salt Co. Black Garlic Sea Salt, to taste
• Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
• 3/4 cup dry white wine
• 6 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 2 tbsp capers
• 1 large clove garlic, grated on microplane
• 1 tbsp Cattleman's Grill Pit Fire Hot Sauce
• Juice and zest of 1 lemon