Scallops With Lemon & Capers

Name: Scallops With Lemon & Capers
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 serving(s)
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

(2)

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

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READY IN: 16mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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