Step 1: Pat Scallops dry with paper towels. Season scallops with salt and pepper.
Step 2: Add heavy Cream, pesto and capers in a sauce pan; mix well. Bring to a boil, Remove from heat and cover.
Step 3: Melt butter in a skillet over medium heat and add scallops. Cook for 2 1/2 minutes per side. Careful NOT to overcook, the scallops will become rubbery. When done, squeeze fresh lemon juice over Scallops.
Step 4: Plate with Pesto Cream sauce on the bottom and top with Scallops. Serve with grilled lemon wedges if desired.
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