Scallops With Lemon & Capers

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

• Ready In: 16 mins
• Serves: 4

Ingredients

• 1  cup chicken broth
• 1  tablespoon capers, chopped if they are large
• 1 1⁄2 teaspoons cornstarch
• 1  teaspoon  minced garlic
• 1  teaspoon  grated lemon zest
• 2  tablespoons lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  teaspoons butter, divided
• 1 1⁄2 lbs sea scallops, patted dry
• 1  tablespoon  chopped parsley

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.