Melt butter in saucepan on low heat.
Add flour and stir until combined.
Add milk and cream, slowly and stir well.
Add garlic, salt and pepper, and continue to stir.
Raise heat to medium, and continue stirring and allow sauce to reduce a little.
Add capers and allow them to heat through while stirring slowly, then remove from heat.
Heat oil in skillet or pan then carefully add scallops.
Sear on both side on high heat, then squeeze lemon juice over the scallops.
Fill base of each sushi spoon with cream sauce.
Then top with three scallops in each spoon.
Sprinkle with some lemon zest and serve immediately.