Pan-seared scallops with roasted potatoes and lemon

Ingredients

• 6-8 small Jersey Benne potatoes, halved lengthwise
• 2 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 cup sour cream
• 2 tablespoon crème fraîche
• 1/2 teaspoon lemon zest
• 12-20 New Zealand scallops, patted dry
• 1 tablespoon butter
• 1 tablespoon capers
• small handful of microherbs or chopped parsley
• lemon juice, to serve