Scallops With Lemon & Capers |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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:
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.
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