Scallops With Lemon & Capers

Total Time
Prep 10 mins
Cook 6 mins

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

Ingredients Nutrition


  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.


Most Helpful

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.

cmdenson August 24, 2010

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