Scallops With Lemon and Capers |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is really delicious, and it is super-quick to make. It goes well with steamed fresh broccoli or sauteed fresh spinach. Ingredients:
1 cup chicken broth |
1 tablespoon coarsely chopped capers |
1 1/2 teaspoons cornstarch |
1 teaspoon finely minced garlic |
3/4 teaspoon grated lemon zest |
2 tablespoons lemon juice |
salt and pepper |
3 teaspoons butter |
1 1/2 lbs sea scallops, patted dry |
1 tablespoon chopped parsley |
Directions:
1. In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
2. Melt 2 teaspoons butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes total, until the scallops are golden and cooked through. Remove to a plate.
3. Add broth mixture to skillet; bring to a boil. Boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.
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