Pan Seared Scallops with Mustard-Caper Sauce

This recipe was perfect for a cozy New Year’s Eve dinner because it felt festive and yet was easy to make. My husband and I love scallops so we increased the amount to 1 lb. I also increased the sauce by 1/2. I had cilantro in the fridge so I used that instead of parsley, and it worked great. I also prepared the sauce in another sauté pan instead of a saucepan and allowed it to reduce to almost a gravy consistency. I served it over smashed golden potatoes which I had cut into chunks, boiled, and then smashed with the back of a spoon. I served it with a simple green salad and a glass of champagne. My finicky husband raved over the dish, and I agreed that it was worthy of the praise with its perfectly balanced flavors and textures.