Prep 10 mins
Cook 5 mins
This is really delicious, and it is super-quick to make. It goes well with steamed fresh broccoli or sauteed fresh spinach.
- 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
- In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
- 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.
- 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.
Just finished making this dish. I love the flavor! This was my first time cooking with capers and I must say I wasn't disappointed. I did change the type of seafood. My husband doesn't really like scallops that well but loves tilapia. The flavor of the sauce went perfectly with the mild flavor of the fish. Thank you for this recipe! You have to be careful when trying a new food. A ruined first impression makes it hard to try the food a second time. I will make this dish again.
Extremely fast, simple and tasty. I added 1/2 teas. of Dijon mustard to the broth mixture, and it was delicious. Having eaten it, I now realize that even adding 1 teas. of the mustard would be fine & the flavor would not be overpowering. I also added 1 tbl. of chopped fr esh parsley & 2 tbl. of chopped fresh cilantro to the sauce at the end before serving it. We enjoyed it very much. This morning my husband again mentioned how much he had enjoyed last night's dinner, and asked me when I would be making it again. Barbara P. (gotchagal)
Very good! I thought the lemon along with the slight saltiness of the capers complemented the scallops well.