Scallops With Lemon & Capers

READY IN: 16mins
Recipe by Vino Girl

This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the salt - the capers and chicken broth are salty enough. From Woman's Day 3/6/07

Top Review by cmdenson

This recipe was fabulous! The sauce is light, just enough flavor to enhance the scallops, yet not overwhelm. I made this with arborio rice...the sauce drizzled over the rice was great too. I highly recommend it, and will make again.
I did not add the salt as recommended by the author. The capers and chicken broth were sufficient in providing enough flavor.

Ingredients Nutrition

Directions

  1. Stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.
  2. Melt 2 tsp butter in a large nonstick skillet over medium heat.
  3. Add scallops and cook for 4-5 minutes, turning once, or until they are golden and cooked through.
  4. Remove scallops to a plate.
  5. Add broth mixture to skillet and bring to a boil.
  6. Boil 1 minute or until slightly thickened.
  7. Remove from heat and add in 1 tsp butter and parsley.
  8. Pour over scallops.

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