Take the scallops out of the fridge about 15 minutes before you want to cook them.

Line a tray with two layers of kitchen roll. Place the scallops on the lined tray and pat the tops of the scallops with more kitchen roll.

Place a fresh layer of kitchen roll on top of the scallops and press down lightly again. Leave for 10 minutes so the kitchen roll can soak up excess moisture from the scallops.

Warm a plate up with some hot water, or place in a very low oven.

Remove the kitchen roll from the scallops. Season the scallops on both sides with the salt and pepper.

Heat the oil in a large frying pan over a high heat.

Once the oil is shimmering hot, add the scallops to the pan, making sure there's space between each one.

Cook for 3-4 minutes, until dark golden brown, then turn over.

Add the butter to the pan and cook for a further 60 - 90 seconds, spooning the butter over the scallops as it melts and bubbles.

Turn the heat down to medium and remove the scallops from the pan. Place on the warm plate.

Add the garlic and chilli flakes to the pan and cook for 30 seconds, constantly stirring, then add the white wine.

Let the wine bubble for 1-2 minutes, until reduced by half.

Stir in the cream, lemon juice, and capers and heat through for a further minute.

Stir the parsley into the sauce, then add the scallops back into the pan. Heat for 30 seconds or so, then turn off the heat.

Serve the scallops with lemon wedges and a sprinkling of black pepper.