Scallops with Lemon and Capers

By goldens64

Velvety sea scallops are delectable on their own, but this recipe takes them to another level: The succulent seafood is sautéed in a rich, butter-based sauce made with capers, garlic and lemon zest and juice.

Ingredients

• 1 cup(s) low-sodium chicken broth
• 1 tablespoon(s) capers
• 1.5 teaspoon(s) cornstarch
• 1 clove(s) garlic, finely chopped
• 1 teaspoon(s) grated lemon zest
• 2 tablespoon(s) fresh lemon juice
• Kosher salt and pepper
• 3 teaspoon(s) unsalted butter
• 1.5 pound(s) sea scallops, patted dry
• 2 tablespoon(s) fresh flat-leaf parsley, chopped

Details

Servings 1
Preparation time 5mins
Cooking time 10mins
Adapted from womansday.com

Preparation

Step 1

In a small bowl, whisk together the broth, capers, cornstarch, garlic, lemon zest and juice, and 1⁄4 tsp each salt and pepper until the cornstarch dissolves.

In large skillet, melt 2 tsp of the butter over medium-high heat. When butter just starts to brown, add the scallops and cook until golden and cooked through, 2 to 3 minutes per side. Transfer the scallops to a plate.

Add the broth mixture to the skillet and bring to a boil. Simmer until slightly thickened, about 1 minute. Remove from heat and stir in the remaining 1 tsp butter and the parsley. Spoon over the scallops.

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