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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Scallops in light lemon sauce Ingredients:
1 pound dry sea scallops |
1/4 t kosher salt |
1/4 t black pepper, ground |
1/2 c white wine |
1/2 c clam juice |
2 t cornstarch |
1 t extra-virgin olive oil |
1/4 c chopped garlic |
3 t lemon juice |
1 t capers |
2 t butter |
2 t parsley, chopped |
Directions:
1. Salt and pepper the scallops
2. heat oil in skillet
3. Cook scallops on medium, turning once, about 6 minutes. Set aside.
4. wisk wine, clam juice and cornstarch until smooth.
5. Soften garlic in pan 1 to 2 minutes. Add the wine mixture. Bring to boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers and butter, cook until the butter melts.
6. Return scallops to the pan, dtirring gently, until heated through, about 1 minute. Add parsley and serve.
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