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
Steps
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.
Ingredients
chicken broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt, pepper, butter, sea scallops, parsley