If using frozen scallops, thaw them first in cold water and pat dry with paper towels before cooking. Pat dry well, it is important for the scallops to be dry.
Add the scallops in a single layer, make sure you do NOT over crowd them, work in batches if needed. Imediatelly season with salt and pepper lightly.
Fry for 2-3 minutes on one side, check if the scallops are lightly browned underneath, then flip and fry again for 2-3 minutes or until lightly browned and cooked through. Remove scallops from pan and transfer to a plate, cover with foil to keep warm.
Pour in white wine or chicken broth, add lemon zest and capers, stir and bring to a light simmer. Simmer for 3-4 minutes and then stir in the remaining 2 tablespoons of butter and lemon juice, until butter is fully melted.
Remove pan from heat and add back in the scallops, scoop the sauce on top of them. Garnish with chopped parsley and serve.